Pickled Beets and Eggs
There are few things more beautiful than the deep red hue of pickled beets and eggs!
Equipment & Utensils
- 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
