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Pickled Eggs and Beets

Serves 6
Time 25 hr 20 min
Tangy, yet sweet, this springtime classic offers a riot of flavor (and color) to fresh salad greens and grilled meats. Simple to prepare, it also makes a tasty, protein-packed snack.
Ingredients
  • 6 medium fresh beets, steamed to tender and peeled
  • 6 eggs, hardboiled and peeled
  • 1/3 cup chopped fresh shallot, (about 1 very large shallot)
  • 1 cup cider vinegar
  • 1 cup apple juice
  • 1/2 cup water
  • 3/4 cup packed brown sugar
  • 1 1/2 teaspoon fine sea salt
  • 1 three-inch stick cinnamon
  • 3 whole cloves
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Method

Quarter beets and place in a large bowl along with eggs and shallot.

Combine vinegar, juice, water, sugar, salt, cinnamon and cloves in a medium saucepan.

Bring to a boil over medium high heat, stirring often.

Remove from heat and pour over beets and eggs.

Allow mixture to come to room temperature.

Transfer to a container with a tight fitting lid.

Cover and refrigerate at least 24 hours before serving.

*As a time saving option, 1 (16-oz) can  drained, sliced organic beets may be substituted.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 6 medium fresh beets, steamed to tender and peeled
  • 6 eggs, hardboiled and peeled
  • 1/3 cup chopped fresh shallot, (about 1 very large shallot)
  • 1 cup cider vinegar
  • 1 cup apple juice
  • 1/2 cup water
  • 3/4 cup packed brown sugar
  • 1 1/2 teaspoon fine sea salt
  • 1 three-inch stick cinnamon
  • 3 whole cloves
Shop with Prime

Exclusively for Prime members in select ZIP codes.