Description
Deliciously tangy pickled eggs infused with the vibrant color and flavor of beets.
Ingredients
Scale
- 8 large hard-boiled eggs (peeled)
- 15 ounces sliced beets with liquid (one can or one pack)
- 1 cup white vinegar or apple cider vinegar
- ½ cup cane sugar (or white sugar)
- 1 teaspoon kosher salt
- 1 cup water
Instructions
- Place the peeled 8 large hard-boiled eggs in a clean 32-ounce Mason jar.
- Top them with the 15 ounces sliced beets with liquid, including all the liquid from the can.
- In a medium saucepan over medium heat, combine the 1 cup water, ½ cup cane sugar, 1 teaspoon kosher salt, and 1 cup white vinegar or apple cider vinegar. Stir until everything dissolves.
- Bring the mixture to a boil and let it simmer for 2-3 minutes until fully dissolved and clear.
- Carefully pour the hot brine over the eggs and beets in the jar, making sure everything is submerged.
- Let the jar cool to room temperature, then cover and refrigerate for at least 8 hours or overnight. The longer they sit, the deeper the color and flavor.
- Slice in halves and arrange on a platter to serve.
Notes
- For best results, let the eggs marinate for 24 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Refrigerate
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 120
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 186mg