Ingredients for Pickled Eggs Beets And Onions
- Hard Boiled Eggs
- Onion
- 2 medium cooked beets, peeled and sliced (about 1 cup sliced)
- Cider Vinegar
- White Vinegar
- Beet Juice
- Brown Sugar
- White Sugar
- Whole Cloves
- Cinnamon Sticks
- 1 teaspoon juniper berries (optional)
- 2 tablespoons kosher salt
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How to Make Pickled Eggs Beets And Onions
- Hard-boil the eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 10 minutes. Drain hot water and run under cold water until cool enough to handle. Peel and set aside.
- Prepare the pickling solution: In a medium saucepan, combine apple cider vinegar, water, sugar, salt, peppercorns, juniper berries (if using), and bay leaf.
- Simmer the pickling solution: Bring the mixture to a gentle simmer over medium heat, stirring until the sugar and salt dissolve completely. Reduce heat to low and simmer for 10 minutes.
- Pack the jar: Layer the sliced red onions, cooked beets, and hard-boiled eggs in a clean, sterilized 1-quart jar.
- Pour and cool: Carefully pour the cooled pickling solution over the eggs, onions, and beets, ensuring they are completely submerged. If needed, add a little extra water or vinegar to cover everything.
- Refrigerate: Seal the jar tightly and refrigerate for at least 24 hours. For best flavor, let it sit for 2-3 days before serving.
- Enjoy!: Serve chilled. These pickled eggs, beets, and onions make a fantastic appetizer or a unique addition to salads and sandwiches.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
174g
Fat
18g
Carbs
15g
