Pickled Red Beet Eggs

Pickled eggs have been a popular dish in Eastern European and American cuisines for centuries. They are often enjoyed as a tangy and vibrant addition to salads or as a standalone snack.

This is vegetarian and gluten free recipe. Dish can be prepared in 150 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.

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Medium

Pickled Red Beet Eggs

Cooking Method: Boiling, Pickling Cuisine: American, Eastern European Courses: Anytime, Appetizer Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 10 min Rest Time 120 min Total Time 2 hrs 30 mins

Servings: 4 Calories: 480

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 pound Red beets
• 1 cup White vinegar
• 1 cup Water
• ¹⁄₄ cup Sugar
• ¹⁄₂ teaspoon Salt
• 6 large Hard-boiled eggs

Instructions

1. In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil.
2. Meanwhile, peel and slice the red beets.
3. Add the sliced beets to the boiling mixture and simmer for 10 minutes.
4. Remove the beet slices from the liquid and set aside.
5. Place the hard-boiled eggs in a jar or container.
6. Pour the beet liquid over the eggs, making sure they are fully submerged.
7. Cover the jar or container and refrigerate for at least 2 hours, or overnight.
8. Serve the pickled red beet eggs chilled as an appetizer or snack.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 15g5%

Sugars 12g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.