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
Scale
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
