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.
Special Diets:
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
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.
Nutritional Info:
Per serving: 130 calories (45 from fat), 5g total fat, 1.5g saturated fat, 185mg cholesterol, 200mg sodium, 13g carbohydrates (2g dietary fiber, 9g sugar), 8g protein.
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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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