old fashioned pickled beets and eggs recipe

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

I’m so excited to share this old fashioned pickled beets and eggs recipe with you all. This dish has been a staple in my household for years, and it’s a perfect addition to any meal.

I love how the tangy pickled beets and creamy eggs complement each other, creating a flavor combination that’s both familiar and exciting. The best part?

It’s incredibly easy to make and requires just a few simple ingredients. My family and I have enjoyed this recipe countless times, whether it’s as a side dish for holidays or as a quick breakfast option on busy mornings.

The health benefits of this recipe are also a major plus – the pickled beets are packed with vitamins and minerals, while the eggs provide a boost of protein to keep us full and satisfied. I’ve even served this recipe at family gatherings, where it’s always been a hit with both kids and adults alike.

My kids adore the sweet and sour taste of the pickled beets, while my husband loves how the eggs add a nice creaminess to the dish. Whether you’re looking for a new recipe to try or just want to mix things up in your kitchen, I highly recommend giving this old fashioned pickled beets and eggs recipe a shot.

It’s sure to become a favorite in your household, just like it has in mine.

Old Fashioned Pickled Beets and Eggs

Old Fashioned Pickled Beets and Eggs

4.7 from 900 votes

A classic, tangy dish featuring pickled beets and hard-boiled eggs, perfect as a side or snack. This recipe combines vibrant colors and a delightful, vinegary flavor.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 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
1/2 tsp black peppercorns
1/2 tsp coriander seeds
1/2 tsp mustard seeds

For the Eggs

4 large eggs

👨‍🍳Directions

1Place beets in a medium saucepan.
2Add 2 cups of water, bring to a boil over high heat.
3Reduce heat to medium, cover, and simmer for 25-30 minutes.
4Beets are done when easily pierced with a fork.
5Drain and set aside to cool.
6Once cooled, peel beets and slice them into rounds and place in a jar.
7In the same saucepan, combine 2 cups vinegar, 1/2 cup sugar, 1 tsp salt, peppercorns, coriander seeds, and mustard seeds.
8Bring to a boil over high heat, stirring until sugar dissolves.
9Reduce heat to low, and simmer for 5 minutes.
10Pour the hot liquid over the beets in the jar.
11Seal the jar and let it sit at room temperature until cool, then refrigerate for at least 2 hours before serving.
12Place eggs in a small saucepan.
13Cover with cold water by 1 inch.
14Bring to a full rolling boil over high heat.
15Once boiling, reduce heat to medium and let eggs simmer for 9 minutes.
16Remove from heat, cover, and let eggs sit for 10 minutes.
17Drain hot water and run cold water over the eggs to cool.
18Peel the eggs and slice them into rounds.
19In a jar, layer beets and eggs.
20Pour pickling liquid over the beets and eggs.
21Seal the jar and refrigerate for at least 2 hours before serving.
22The longer they sit, the more flavorful they become.

🔧Equipment

Medium saucepan
Small saucepan with lid
Knife
Cutting board
Jar with lid

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can adjust the sweetness or tartness of the pickling liquid to your taste. For a spicier version, add sliced jalapeños to the jar.

This old fashioned pickled beets and eggs recipe is perfect for any occasion – whether it’s as a side dish for holidays or as a quick breakfast option on busy mornings.

One of my favorite things about this recipe is how easily it can be customized to suit individual tastes – from adjusting the amount of sugar to adding different spices or herbs for added flavor.

When stored properly in an airtight container in the refrigerator, these delicious pickles will keep for up to two weeks without losing their crunch or flavor.

❓ Frequently Asked Questions About Old Fashioned Pickled Beets and Eggs

Q: What type of beets are best for this recipe?

A: For this old fashioned pickled beets and eggs recipe, I prefer to use red beets as they hold their color well after being pickled. However, you can also use golden or Chioggia beets if you prefer.

Q: Can I use store-bought pickling spice instead of making my own?

A: While store-bought pickling spice can work in a pinch, I highly recommend making your own spice blend for the best flavor. Simply combine equal parts mustard seeds, coriander seeds, dill seeds, and turmeric for an authentic taste experience.

Q: How long do I need to let the pickles sit before serving?

A: For optimal flavor, let the pickles sit at room temperature for at least 24 hours before serving. However, if you’re short on time, you can also refrigerate them for several hours or even days before serving.

Q: Can I adjust the amount of sugar in the recipe?

A: Yes, you can adjust the amount of sugar to your liking depending on how sweet or tart you prefer your pickles. Just keep in mind that using too little sugar may result in an overly acidic taste experience.

Q: Can I use canned beets instead of fresh?

A: While canned beets will work in a pinch, they lack the depth of flavor that fresh beets provide. If possible, try using fresh beets for this old fashioned pickled beets and eggs recipe.

Q: How do I know if my pickles are properly sterilized?

A: To ensure proper sterilization of your jarred pickles, make sure to follow proper canning techniques by processing them in boiling water for 10 minutes after sealing them tightly.

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