Simple Pickled Eggs Beets Recipe

Name: Simple Pickled Eggs Beets
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 1 or more
Ingredients: 2 (15-ounce) cans of sliced beets (drained); Hard Boiled Eggs; Onion; White Vinegar; White Sugar; Black Pepper; 1 teaspoon salt; 1 teaspoon garlic powder

This vibrant and tangy recipe for pickled eggs and beets is a family favorite, perfect for picnics, potlucks, or a quick and flavorful side dish. Sweet and savory, with a delightful crunch, these pickled eggs and beets are incredibly easy to make and will keep well in the refrigerator for weeks! Add more eggs or beets to the existing brine as needed – the possibilities are endless! This recipe is a delicious twist on a classic, sure to impress!

Prep Time 15 mins

Cook Time 20 mins

Calories 189.9 kcal

Protein 15g

Rating 4.6 (14 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Simple Pickled Eggs Beets

2 (15-ounce) cans of sliced beets (drained)
Hard Boiled Eggs
Onion
White Vinegar
White Sugar
Black Pepper
1 teaspoon salt
1 teaspoon garlic powder

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How to Make Simple Pickled Eggs Beets

In a medium saucepan, combine 1 cup white vinegar, 1/2 cup sugar, 1 teaspoon black peppercorns, 1 teaspoon salt, and 1 teaspoon garlic powder. Bring to a boil over medium heat, stirring until the sugar is completely dissolved.
Remove from heat and let the vinegar mixture cool completely in a large bowl or container.
Add 2 (15-ounce) cans of sliced beets (drained), 6 hard-boiled eggs (peeled), and 1/2 cup thinly sliced red onion to the cooled vinegar mixture.
Gently stir to combine, ensuring all the eggs and beets are submerged in the pickling liquid.
Cover the container and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. The longer they sit, the better they taste!
Serve chilled and enjoy! Store in the refrigerator.