Red Beet Pickled Eggs
This is a tasty Pennsylvania Dutch favorite recipe that adds tons of flavor to beets and eggs and gives them a beautiful red color.
Ingredients
- 3 large beets washed and most of the tops cut off
- 1 cup cider vinegar
- 1 cup granulated sugar
- 1 cup cold water
- 1 teaspoon clove powder
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 3 hard boiled eggs peeled
Instructions
- Boil the beets in water until they are fork tender.
- Peel and slice the beets.
- Place beets and eggs in a 1 quart mason jar.
- Pour vinegar, sugar and water into a medium saucepan. Add spices and bring to a boil. Stir until all the sugar has dissolved.
- Pour the pickling liquid over the beets and eggs. Allow to cool slightly before moving to the refrigerator.
- The pickled eggs will be ready to eat in a day or two. The beets can be left in the jar for up to two weeks.
Notes
You can eat the beets and eggs pretty quickly but I think it's best to let them marinate at least overnight.
Nutrition
Serving: 1gCalories: 91kcalCarbohydrates: 5gProtein: 6.8gFat: 4.8gSaturated Fat: 1.6gPolyunsaturated Fat: 2gCholesterol: 186mgSodium: 105mgFiber: 0.7gSugar: 2.6g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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