Pickled Beets and Eggs
There are few things more beautiful than the deep red hue of pickled beets and eggs!
Equipment
Cutting board
Vegetable peeler
Medium pot with lid
Colander
Large saucepan with lid
Large container with lid
Knife
Fork
Measuring cups and spoons
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.
Nutrition Facts
Serving Size
1 egg and 2-3 beet wedges
Per serving
Amount
Calories
100
Total Fat
5g
Sodium
85mg
Total Carbohydrate
4g
Protein
7g
