Pickled Eggs and Beets Recipe

Name: Pickled Eggs and Beets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound red beets, stems and leaves removed; 1 cup apple cider vinegar; 1/2 cup granulated sugar; 1/2 teaspoon whole black peppercorns; 1/8 teaspoon pickling spice; 6 large hard-boiled eggs, peeled; 1 small yellow onion, peeled and sliced; 2 cloves garlic, peeled and smashed; Fresh dill sprigs, garnish; Sliced French bread, as an accompaniment

Servings: persons

1 pound red beets, stems and leaves removed
1 cup apple cider vinegar
1/2 cup granulated sugar
1/2 teaspoon whole black peppercorns
1/8 teaspoon pickling spice
6 large hard-boiled eggs, peeled
1 small yellow onion, peeled and sliced
2 cloves garlic, peeled and smashed
Fresh dill sprigs, garnish
Sliced French bread, as an accompaniment

1
Preheat the oven to 350 degrees F.
2
Wrap the beets tightly in aluminum foil and roast until tender, 1 to 1 1/2 hours.
3
Remove from the oven, uncover, and let sit until cool enough to handle.
4
When cool, slip the skins from the beets and cut into eighths.
5
In a non-reactive saucepan, combine the vinegar, sugar, peppercorns, and pickling spice.
6
Bring to a boil and cook, stirring occasionally, until the sugar dissolves.
7
Remove from the heat and let sit for 2 hours for the flavors to develop.
8
Add the eggs, onions, garlic, and beets and turn to coat evenly.
9
Cover tightly and refrigerate, turning occasionally, until the eggs are a deep pink color, at least 8 hours and up to 24 hours.
10
To serve, remove the eggs, beets, and onions from the marinade and arrange on a platter.
11
Garnish with sprigs of dill and serve with sliced French bread.

332

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: 1 pound red beets, stems and leaves removed, 1 cup apple cider vinegar, 1/2 cup granulated sugar, 1/2 teaspoon whole black peppercorns, and more.

Yes, Pickled Eggs and Beets 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 Eggs and Beets

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