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!

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.

Ingredients

6 large eggs

2 cups water

1/2 cup white vinegar

1 teaspoon sugar

2 large beets, peeled and cut into wedges

Instructions

  1. Before you begin, wash your hands, surfaces, utensils, and vegetables.
  2. 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.
  3. 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.
  4. Cool the beet mixture completely, about 1 hour.
  5. 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.
  6. Eggs and beets can remain in the refrigerator for up to 1 week.
Featured
Ingredients

What goes in Pickled Beets and Eggs?

Eggs
Eggs
Fresh Beets
Beets

Nutritional Information
(Per Serving)

CALORIES
100
TOTAL FAT
5g
SODIUM
85mg
TOTAL CARBS
4g
PROTEIN
7g
See complete nutrition facts >>
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