Pickled Beets and Eggs
Pickled Beets and Eggs are a fun appetizer or snack. Easy to make with just a few ingredients!
Ingredients
Ingredients:
- 12 eggs hard boiled and peeled
- 2 cans 14.5 oz beets, whole or sliced with juice reserved
- ½ medium onion halved and sliced, rings separated
- ½ cup sugar
- 1 cup apple cider vinegar
- 2 tsp. Whole cloves
- 1 bay leaf
Instructions
Instructions:
- Place eggs in a large pot and cover with cold water. Bring to a boil on high heat and reduce to medium heat. Boil for 12 minutes. Drain and fill the pot with cold water. Let eggs cool for 5 minutes, then peel.
- Slice the onion. Open the cans of beets and drain off the liquid into a separate bowl. Be careful not to splash - beet juice will stain counters and clothes!
- In a large glass jar or bowl with a tight fitting lid, layer onions, beets, and eggs two times.
- Add sugar, vinegar, cloves and bay leaf to the reserved beet juice. Carefully pour over the beets and eggs. Add up to an additional cup of water (if needed) to cover.
- Cover and refrigerate for at least 3 days before serving. If you want the beautiful magenta color all the way to the yolk, wait 5 days.
Notes
Tips:
Use apple cider vinegar for a more balanced flavor. White vinegar can be too harsh for this recipe.
Move the eggs around each day to ensure even color on the eggs.
You can substitute equal amounts of TruviaSweet Complete.
If you want to pickle quicker, heat the pickling liquid and simmer for 5 minutes before pouring over the beets and eggs.
Tried this recipe?Let us know how it was!