pickled beets and eggs recipe

Written ByJenny Smyth Posted on
pickled beets and eggs recipe
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The Best pickled beets and eggs recipe

I’m so excited to share this pickled beets and eggs recipe with you all. This dish is a classic for a reason, and once you try it, you’ll see why it’s a staple in many American households. The combination of sweet and tangy flavors, along with the crunch of the pickled beets, makes for a truly satisfying meal.

And the best part? It’s incredibly easy to make! I love serving this dish at family gatherings and potlucks, as it’s always a crowd-pleaser.

My kids can’t get enough of it, and I’m sure your family will feel the same way. Plus, with its high vitamin content and low calorie count, this recipe is a great choice for those looking for a healthy meal option. I’ve also found that this dish pairs perfectly with a variety of sides, from crispy bacon to fresh greens.

Whether you’re in the mood for something comforting or just looking for a new idea to spice up your mealtime routine, give this recipe a try and see what you think! One thing is for sure – once you taste the combination of pickled beets and eggs, you’ll be hooked. The tangy flavor of the pickles complements the richness of the eggs perfectly, making each bite a delight.

I’ve experimented with different types of vinegar and spices in this recipe, but trust me when I say that this classic combination is where it’s at. So go ahead and give it a try – your taste buds will thank you! I’ve been making this recipe for years now, and every time I serve it up, my family asks for more.

And let me tell you, there’s nothing quite like seeing that first bite of pickled beets and eggs on someone’s face – pure joy! This recipe has become an integral part of our family’s cooking traditions, and I’m so happy to share it with all of you.

Pickled Beets and Eggs

Pickled Beets and Eggs

4.9 from 1505 votes

This pickled beets and eggs recipe is a delightful combination of tangy beets and perfectly boiled eggs. It’s a great way to add a burst of flavor to salads, sandwiches, or enjoy as a standalone snack.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Beets

4 medium beets
2 cups water
2 cups white vinegar
1/2 cup granulated sugar
1 tsp salt
1 tsp black peppercorns
1 tsp coriander seeds
1 bay leaf

For the Eggs

4 large eggs
1/2 cup water
1/2 cup white vinegar
1 tsp salt
1 tsp black peppercorns
1 tsp coriander seeds

👨‍🍳Directions

1Trim the greens from the beets and wash them thoroughly.
2Place the beets in a saucepan, cover with water, and bring to a boil over high heat.
3Reduce the heat to medium and let the beets simmer for 25-30 minutes, or until a fork easily pierces the beets.
4Drain and let them cool until they are safe to handle.
5While the beets are cooking, place the eggs in a medium pot, cover with water, and bring to a boil over high heat.
6Once boiling, reduce the heat to low and let the eggs simmer for 10-12 minutes, or until the yolks are fully cooked.
7Drain and let them cool.
8Once cooled, peel the eggs and set aside.
9In a separate saucepan, combine water, vinegar, sugar, salt, peppercorns, coriander seeds, and bay leaf.
10Bring to a boil over medium heat, stirring occasionally until the sugar and salt are fully dissolved.
11Reduce the heat to low and let the mixture simmer for 5 minutes.
12Remove from heat and let it cool slightly.
13While the pickling liquid is cooling, cut the beets into quarters and place them in a glass jar with a lid.
14Add the peeled eggs to the jar.
15Pour the cooled pickling liquid over the beets and eggs, ensuring they are fully submerged.
16Seal the jar and let it sit at room temperature for at least 24 hours before refrigerating.
17After 24 hours, the pickled beets and eggs are ready to be served.
18They can be stored in the refrigerator for up to 2 weeks.
19Enjoy them as a snack or add them to your favorite salads and sandwiches for an extra burst of flavor.

🔧Equipment

Saucepan
Medium pot
Glass jars with lids
Colander
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 5g❤️Cholesterol: 185mg🧂Sodium: 2200mg🌾Total Carbs: 35g🥦Dietary Fiber: 5g🍬Sugars: 28g🥩Protein: 15g

📝Notes

Tips: You can adjust the sweetness and tanginess of the pickling liquid by increasing or decreasing the amount of sugar and vinegar. For a spicier version, add a few slices of fresh ginger or a pinch of red pepper flakes to the pickling liquid.

Watch Video Of How Pickled Beets and Eggs Works

I’m so glad we could explore this beloved pickled beets and eggs recipe together.

As we wrap up our discussion on how to make the perfect batch of pickled beets and eggs at home – don’t forget about these important storage tips: Store your pickled beets in an airtight container in the fridge for up to 2 weeks or freeze them for longer-term storage.

When reheating leftovers make sure they’re steaming hot before serving them either straight from the container or served on top of some fresh greens or even rice bowls.

❓ Frequently Asked Questions About Pickled Beets and Eggs

Q: What type of vinegar should I use in this recipe?

For this recipe, I recommend using white vinegar or apple cider vinegar. White vinegar gives the pickles a nice balance of acidity and sweetness, while apple cider vinegar adds a slightly sweeter flavor.

Q: Can I use pre-cooked eggs in this recipe?

Nope! Freshly cooked eggs are essential for achieving the right texture in this dish.

Q: How long do I need to soak the beets in vinegar?

The soaking time will depend on your personal preference for how sour you like your pickles. Typically, 30 minutes to an hour is sufficient.

Q: Can I add other ingredients to customize my pickled beets?

Of course! Feel free to experiment with different spices or herbs like garlic powder or dill weed.

Q: Is this recipe suitable for vegetarians?

This recipe is vegetarian-friendly; however, if you’re following a strict vegan diet due to egg consumption being an animal product then please avoid using eggs as they contain egg protein.

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