Pickled Beets and Eggs Recipe

Name: Pickled Beets and Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small red beets (about 3/4 pound), scrubbed; 1 cup raw, unfiltered apple cider vinegar; 1 cup water; 3 garlic cloves, crushed; 3 tablespoons sugar; 2 teaspoons whole black peppercorns; 1 tablespoon kosher salt; 1 small red onion, cut into thin wedges; 4 hard-cooked large eggs, peeled; 6 dill sprigs

Servings: persons

4 small red beets (about 3/4 pound), scrubbed
1 cup raw, unfiltered apple cider vinegar
1 cup water
3 garlic cloves, crushed
3 tablespoons sugar
2 teaspoons whole black peppercorns
1 tablespoon kosher salt
1 small red onion, cut into thin wedges
4 hard-cooked large eggs, peeled
6 dill sprigs

1
Preheat the oven to 450.
2
Wrap the beets in foil and roast for about 1 hour, until tender.
3
When cool enough to handle, slip off the skins and quarter the beets.
4
Meanwhile, in a medium saucepan, combine the vinegar, water, garlic, sugar, peppercorns and salt.
5
Bring to a boil and simmer over moderately high heat, stirring, until the sugar is dissolved, about 5 minutes.
6
Let the pickling liquid cool to warm, about 15 minutes.
7
Layer the beets, onion, eggs and dill in a heatproof 1-quart glass jar and cover with the pickling liquid.
8
Let stand at room temperature for 2 hours.
9
Cover and refrigerate overnight.

318

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 10 ingredients. The key ingredients include: 4 small red beets (about 3/4 pound), scrubbed, 1 cup raw, unfiltered apple cider vinegar, 1 cup water, 3 garlic cloves, crushed, and more.

Yes, Pickled Beets and Eggs 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.

Pickled Beets and Eggs

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