Description
I love recipes that bring a fun twist to classic ingredients, and these Quick Pickled Eggs and Beets are a perfect example. The combination of tangy vinegar, earthy beets, and a hint of sweetness transforms simple hard-boiled eggs into a visually stunning and flavorful treat. Whether you enjoy them as a snack, a protein boost, or a colorful addition to a salad
Ingredients
Scale
- 6 hard-boiled eggs, peeled
- 1 can (15 oz) sliced beets, with liquid
- 1/2 cup white vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon mustard seeds (optional)
- 1/4 teaspoon ground cloves (optional)
- 1 small onion, thinly sliced (optional)
Instructions
- In a medium saucepan, combine the beet liquid, white vinegar, water, sugar, salt, black peppercorns, mustard seeds, and ground cloves (if using).
- Bring to a boil over medium-high heat, stirring until the sugar and salt dissolve. Remove from heat and let cool slightly.
- Place the peeled hard-boiled eggs, sliced beets, and onion (if using) into a large glass jar or airtight container.
- Pour the warm pickling liquid over the eggs and beets, ensuring the eggs are fully submerged.
- Seal the jar and refrigerate for at least 24 hours, though 2-3 days will give the best flavor and color.
- Serve chilled as a snack, salad topping, or appetizer. Enjoy!
Notes
- Storage: Keep refrigerated in an airtight container for up to 2 weeks.
- Fresh Beets Alternative: If using fresh beets, boil or roast them first, then slice before pickling.
- Customization: Add bay leaves, garlic, or smoked paprika for extra depth of flavor.
- Sugar Adjustment: Reduce or omit the sugar for a tangier version
- Prep Time: 10 minutes
- Cook Time: 5 minutes