Pickled Beets and Eggs Recipe
Introduction
Pickled beets and eggs combine tangy, sweet, and savory flavors in a simple yet satisfying dish. Perfect as a snack, side, or salad topper, this recipe brings a classic deli favorite right to your kitchen. Ready in just over half an hour, it’s a great way to enjoy vibrant colors and robust taste.
Ingredients
- 1 (15-ounce) can sliced beets, juice reserved
- 6 hard-boiled eggs, peeled
- 1 cup white vinegar
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 teaspoon salt
- 1/2 teaspoon whole cloves (optional)
- 1/2 teaspoon black peppercorns (optional)
- 1 small onion, thinly sliced (optional)
Instructions
- Step 1: Boil the eggs by placing them in a saucepan and covering with cold water. Bring to a boil, then remove from heat, cover the pan, and let the eggs sit for 12 minutes. Drain, cool, and peel the eggs.
- Step 2: Prepare the brine by combining the reserved beet juice, white vinegar, sugar, water, salt, cloves, and peppercorns in a saucepan. Bring to a boil while stirring until the sugar and salt are completely dissolved.
- Step 3: In a glass jar, layer the sliced beets, peeled eggs, and thinly sliced onion if using.
- Step 4: Carefully pour the hot brine over the ingredients in the jar, making sure they are fully submerged. Add extra vinegar or water if needed to cover.
- Step 5: Allow the jar to cool to room temperature, then refrigerate for at least 24 hours or up to 2–3 days to develop the best flavor and color.
- Step 6: When ready to serve, remove the eggs from the brine, slice or quarter them, and enjoy chilled as a snack, side dish, or salad topping.
Tips & Variations
- For a more intense beet flavor, use fresh cooked beets instead of canned, and reserve their cooking liquid for the brine.
- Add a cinnamon stick or a few slices of fresh ginger to the brine for extra warmth and complexity.
- If you prefer less sweetness, reduce the sugar to 1/4 cup or adjust to taste.
- Swap white vinegar for apple cider vinegar for a fruitier tang.
Storage
Store the pickled beets and eggs in an airtight container or jar in the refrigerator. They will keep well for up to 1 week. To reheat, simply serve chilled or at room temperature; reheating is not necessary and is not recommended as it can alter texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh beets instead of canned?
Yes, fresh cooked beets work beautifully. Boil or roast them until tender, slice, and reserve the cooking liquid to substitute the beet juice in the brine.
How long do pickled eggs last?
When properly refrigerated in the pickling brine, pickled eggs generally last about 1 week for the best quality and safety.
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Pickled Beets and Eggs Recipe
- Total Time: 32 minutes plus marinating time
- Yield: 6 servings 1x
Description
This easy Pickled Beets and Eggs recipe combines the sweet earthiness of beets with the rich texture of hard-boiled eggs, all soaked in a tangy, spiced vinegar brine. Perfect as a refreshing snack, side dish, or salad topping, these pickled delights deliver vibrant color and bold flavor with minimal preparation.
Ingredients
Pickled Beets and Eggs
- 1 (15-ounce) can sliced beets, juice reserved
- 6 hard-boiled eggs, peeled
- 1 cup white vinegar
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 teaspoon salt
- 1/2 teaspoon whole cloves (optional)
- 1/2 teaspoon black peppercorns (optional)
- 1 small onion, thinly sliced (optional)
Instructions
- Boil the eggs: Place 6 eggs in a saucepan and cover them with cold water. Bring the water to a boil, then remove the saucepan from heat, cover it, and let the eggs sit in the hot water for 12 minutes. Afterward, drain, cool the eggs under cold water, and peel their shells carefully.
- Prepare the brine: In a separate saucepan, combine the reserved juice from the canned beets, white vinegar, granulated sugar, water, salt, and if using, whole cloves and black peppercorns. Bring this mixture to a boil, stirring occasionally until the sugar and salt are completely dissolved.
- Layer ingredients: In a clean glass jar or container, place a layer of sliced beets, then add the peeled hard-boiled eggs, and if desired, add a layer of thinly sliced onions to introduce extra crunch and flavor.
- Pour brine: Carefully pour the hot brine over the beets, eggs, and onions ensuring that all ingredients are fully submerged. If necessary, add a little extra vinegar or water to cover everything completely.
- Cool and refrigerate: Allow the jar to cool to room temperature. Once cooled, seal it and place it in the refrigerator for at least 24 hours, though 2 to 3 days will yield the best flavor and vibrant color.
- Serve and enjoy: When ready to serve, remove the eggs from the brine, slice or quarter them as preferred, and enjoy chilled as a savory snack, side dish, or to add a flavorful punch to salads.
Notes
- Use fresh eggs for best results and peel carefully to keep them intact.
- The pickling mixture can be adjusted with more or less sugar or vinegar depending on taste preference.
- Optional spices like cloves and peppercorns add warmth and subtle spice but can be omitted for a simpler brine.
- Allow pickled eggs to marinate for at least 24 hours to develop flavor; longer times deepen color and taste.
- Store leftovers in the refrigerator and consume within one week for safety and best quality.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: pickled eggs, pickled beets, easypickled eggs, side dish, beet recipe, preserved eggs, vinegar pickled
