Quick Pickled Eggs and Beets

8
Easy
Side Dishes

Characteristics

Vegetarian Without gluten Without nuts

Nutritional Facts Per Serving

90
Calories
7 g
Protein
5 g
Carbs
1 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 90
  • Lipides 5 g
    • Saturated fat  1.5 g
  • Cholesterol 185 mg
  • Sodium  240 mg
  • Carbs 5 g
    • fiber  1 g
    • Sugar  4 g
  • Protein 7 g

Ingredients

  • 4 small beets, unpeeled, trimmed (about 1 lb/500 g)
  • 2 cups (500 mL) apple cider vinegar
  • 1/4 cup (60 mL) sugar
  • 2 tbsp (30 mL) kosher salt
  • 8 eggs, hard-boiled and peeled
  • 1 large mason jar (8-cup/2 qt/1.9 L capacity)

Method

  1. In medium saucepan, cover beets with water and bring to a boil. Reduce to a simmer and cook 35 to 40 min. until beets are tender. Remove beets and cool completely; reserve 2 cups (500 mL) cooking liquid. 
  2. Stir together reserved cooking liquid, vinegar, sugar and salt -- until sugar is dissolved; set aside to cool completely.
  3. Peel and quarter beets. Place beets and eggs in mason jar. Pour pickling liquid into jar (be sure it completely covers beets and eggs). Seal jar and refrigerate at least 24 hr. before eating. (Note: The longer the beets and eggs stay in the pickling liquid, the more intense their flavour.) Store refrigerated up to 2 weeks. 

Tips:
• Flavour pickling liquid with 2 tbsp (30 mL) pickling spices or add fresh or dried spicy chili peppers.
• For even quicker pickle, use jarred beets and the juice from canned beets to make the pickling liquid.

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