Here’s a simple recipe for beet pickled eggs:

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Ingredients

  • 6 hard-boiled eggs, peeled
  • 1 cup pickled beets (canned or freshly cooked)
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon whole cloves (optional)
  • 1 teaspoon black peppercorns (optional)

Instructions

  1. Prepare the Beets: If using fresh beets, boil them until tender, peel, and slice. Reserve the cooking liquid.
  2. Make the Pickling Brine: In a saucepan, combine the apple cider vinegar, water, sugar, salt, and reserved beet liquid (if using). Add cloves and peppercorns if desired. Bring to a simmer until sugar dissolves.

  1. Combine Ingredients: In a jar, layer the hard-boiled eggs and sliced beets.
  2. Pour the Brine: Pour the hot pickling brine over the eggs and beets, ensuring they are fully submerged.
  3. Seal and Refrigerate: Seal the jar and refrigerate. Let the eggs pickle for at least 24 hours, though they taste best after a few days.
  4. Serve: Enjoy the beet pickled eggs on their own or sliced on salads, sandwiches, or as a garnish.

Storage

Store in the refrigerator for up to 1 month.

Enjoy your homemade beet pickled eggs!

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