Pickled Beets and Eggs
Dairy-Free |
Gluten-Free |
Snacks |
Low Sodium |
Vegetarian |
WIC Friendly |
Nut-Free
There are few things more beautiful than the deep red hue of pickled beets and eggs!
6
Servings
1 hour, 40 minutes
Total Time
$0.41
Cost per serving *
| Temperature: | Medium-high heat |
| Serving size: | 1 egg and 2-3 beet wedges |
| Prep time: | 10 minutes |
| Cook time: | 30 minutes and 1 hour cooling time |
| Total time: | 1 hour, 40 minutes |
| Equipment: | Cutting board Vegetable peeler Medium pot with lid Colander Large saucepan with lid Large container with lid |
| Utensils: | Knife Fork Measuring cups and spoons |
* Cost and availability of recipe ingredients may vary across different regions of Ohio. Cost per serving information should be used as a general guide when considering recipe cost.
Nutrition Facts
Recipe PDFIngredients
6 large eggs
2 cups water
1/2 cup white vinegar
1 teaspoon sugar
2 large beets, peeled and cut into wedges
Instructions
- Before you begin, wash your hands, surfaces, utensils, and vegetables.
- To hard boil eggs, place them in a pot and over with 1 inch of cold water. Bring to a boil over medium-high heat, cover, remove from heat, and set aside for 8-10 minutes. Drain pot, cool eggs in ice water, and peel.
- Combine water, vinegar, beet wedges, and sugar in a large saucepan. With lid on pot, simmer for 20 minutes, or until beets can be easily pierced with a fork.
- Cool the beet mixture completely, about 1 hour.
- Pour the beets into a container with a lid and add the peeled eggs. Stir the eggs and beets in the liquid to completely coat.
- Eggs and beets can remain in the refrigerator for up to 1 week.
Featured
Ingredients
Ingredients
What goes in Pickled Beets and Eggs?
Eggs
Beets
Nutritional Information(Per Serving)
CALORIES
100
TOTAL FAT
5g
SODIUM
85mg
TOTAL CARBS
4g
PROTEIN
7g
