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pickled-eggs-and-beets-recipe

Pickled Eggs and Beets Recipe

Classic pickled eggs and beets, perfect as a snack or side dish.
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Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Side Dish, Snack
Cuisine: American
Servings: 6 servings
Calories: 120 kcal

Ingredients 

Main Ingredients

  • 6 large eggs
  • 1 can (15 ounces) sliced beets, with liquid
  • 1 cup white vinegar
  • ½ cup sugar
  • ½ cup water
  • 1 small onion, thinly sliced
  • 1 teaspoon salt
  • ½ teaspoon black peppercorns

Instructions 

  1. Hard boil the eggs. Cool, peel, and set aside.
  2. In a medium saucepan, combine beet liquid, vinegar, sugar, water, onion, salt, and peppercorns. Bring to a boil, then simmer for 5 minutes.
  3. Place eggs and beets in a large jar. Pour the hot liquid over them.
  4. Seal the jar and refrigerate for at least 24 hours before serving.

Nutritional Value

Calories: 120kcal | Carbohydrates: 20g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 186mg | Sodium: 300mg | Potassium: 150mg | Fiber: 1g | Sugar: 18g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg

Keywords

Beets, Pickled Eggs
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