Beet Pickled Eggs Recipe Recipe

Name: Beet Pickled Eggs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 x hard boiled Large eggs peeled; 1 1/2 c. cider vinegar; 1 c. beet juice; 8 whl peppercorns (8 to 10); 3 whl cloves; 3 x cloves garlic (3 to 4); 1 x bay leaf; 1 tsp sugar; 1/2 tsp salt; 1/8 tsp grnd allspice; 2 sprg fresh dill Makes 1 Dozen Pickled Large eggs

Servings: persons

12 x hard boiled Large eggs peeled
1 1/2 c. cider vinegar
1 c. beet juice
8 whl peppercorns (8 to 10)
3 whl cloves
3 x cloves garlic (3 to 4)
1 x bay leaf
1 tsp sugar
1/2 tsp salt
1/8 tsp grnd allspice
2 sprg fresh dill Makes 1 Dozen Pickled Large eggs

1
Pack peeled Large eggs in a clean one qt jar.
2
Combine remaining ingredients, except dill in a saucepan and bring to a boil.
3
Reduce heat and simmer for 3-5 min.
4
Pour warm mix over Large eggs, add in dill and cover tightly.
5
Chill for at least 2 days before serving.
6
Will keep for about 2 weeks in the refrigerator.
7
While pickled Large eggs may be a favorite bar snack in much of the world, they also make a delicious way to use up leftover Easter Large eggs as well as a terrific addition to picnics.

695

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 x hard boiled Large eggs peeled, 1 1/2 c. cider vinegar, 1 c. beet juice, 8 whl peppercorns (8 to 10), and more.

Yes, Beet Pickled Eggs Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beet Pickled Eggs Recipe

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