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Pickled eggs with beets recipe.
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4.84 from 6 votes

Pickled Eggs with Beets

These sweet and tangy pickled eggs with beets are a great healthy snack or appetizer, or a visually appealing salad topping.
Prep Time5 minutes
Cook Time5 minutes
Quick pickling7 days
Course: Snack
Cuisine: American
Servings: 8
Calories: 168kcal
Author: Fox Valley Foodie

Equipment

Ingredients

  • 8 hard-boiled eggs peeled
  • 15 ounces canned whole beets reserve beet juice
  • 1 cup apple cider vinegar
  • 1 cup water
  • ½ cup sugar
  • 1 tablespoon pickling salt
  • 1 tablespoon pickling spice

Instructions

  • In a large saucepan, add your apple cider vinegar, water, sugar, salt, and pickling spices, along with the beet juice from the can. Stir together and simmer the brine for ten minutes, or until the sugar and salt have dissolved.
  • Remove the saucepan from the heat and let cool to room temperature.
  • Place boiled eggs and beets in a large mason jar and fill it completely with the cooled pickling liquid and seasonings. Seal the jars and place them in the refrigerator for one week to pickle, then enjoy.

Nutrition

Calories: 168kcal | Carbohydrates: 22g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 187mg | Sodium: 1017mg | Potassium: 154mg | Fiber: 1g | Sugar: 19g | Vitamin A: 290IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg