pickled beets and eggs

Name: Pickled Beets and Eggs
Prep time: 10 min
Cook time: 10 min
Yield: 4
Cuisine: Dutch
Ingredients: 2 - 16 ounce cans tiny whole beets, drained with juices reserved; 1 small onion, halved and thinly sliced into half-moons; 8 - hard boiled eggs, peeled; 1 cup(s) beet juice; 1 cup(s) sugar; 3/4 cup(s) apple cider vinegar; 1 1/2 teaspoon(s) salt; 2 - bay leaves; 8 - whole cloves; 4 - whole allspice

(1 RATING)

8 Pinches 2 Photos

Lynn Clay

Portland, OR

Updated on Jun 15, 2018

What a beautiful color the eggs turn.

Rate

prep time 10 Min

cook time 10 Min

method Stove Top

yield 4 serving(s)

Ingredients

2 - 16 ounce cans tiny whole beets, drained with juices reserved
1 small onion, halved and thinly sliced into half-moons
8 - hard boiled eggs, peeled
1 cup beet juice
1 cup sugar
3/4 cup apple cider vinegar
1 1/2 teaspoons salt
2 - bay leaves
8 - whole cloves
4 - whole allspice

How To Make pickled beets and eggs

Step 1

Place beets, onion, and peeled eggs in a glass or plastic container. Set aside.

Step 2

In a medium-size saucepan, combine sugar, beet juice, vinegar, salt, pepper, bay leaves, cloves, and allspice.
Step 3

Bring to a boil, lower heat, and simmer 5 minutes.
Step 4

Immediately pour simmering liquid and spices over beets and eggs.
Step 5

Cool to room temperature, cover, and refrigerate 48 hours before using.
Step 6

Eggs should be good for a week in the refrigerator
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