Description
These Quick Pickled Eggs and Beets are a simple yet flavorful way to enjoy a tangy, slightly sweet snack. The beets give the eggs a stunning magenta hue, while the vinegar and spices infuse them with a deliciously bold taste. Perfect for meal prep, salads, or a protein-packed snack, these pickled eggs are easy to make and get better with time!
Ingredients
Scale
- 6 hard-boiled eggs, peeled
- 1 can (15 ounces) sliced beets, with liquid
- ½ cup white vinegar
- ½ cup water
- ¼ cup sugar
- ½ teaspoon salt
- ½ teaspoon black peppercorns
- ½ teaspoon mustard seeds (optional)
- ¼ 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.
- Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt dissolve. Remove from heat and let cool slightly.
- Place the hard-boiled eggs, sliced beets, and onion (if using) in a large glass jar or airtight container.
- Pour the pickling liquid over the eggs and beets, making sure the eggs are fully submerged.
- Seal the jar and refrigerate for at least 24 hours before serving. For the best flavor and color, let them pickle for 2-3 days.
- Enjoy as a snack, in salads, or as a colorful addition to your meals!
Notes
- For a stronger flavor, let the eggs pickle for up to one week.
- Use fresh beets instead of canned if preferred—just cook and slice them before adding to the jar.
- For extra spice, add red pepper flakes or sliced jalapeños to the brine.
- Keep eggs fully submerged in the brine for even coloring.
- Prep Time: 10 minutes
- Cook Time: 5 minutes