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pickled eggs recipe on a plate with a napkin

Pickled Eggs

Prep Time 20 minutes
Cook Time 2 days
Total Time 2 days 20 minutes
Servings 8 servings
Calories 116kcal

Ingredients

  • 3 cup water
  • 2 medium red beets peeled + sliced
  • 1 cup white vinegar
  • 1/4 cup sugar optional
  • 1 teaspoon kosher salt
  • 8 hard boiled eggs peeled
US Customary - Metric

Instructions

  • In a medium saucepan, combine the water, vinegar, sugar (if using), salt, and sliced beet and bring to a simmer. Cover with a lid and simmer until the beet is fork tender, about 20 minutes. Transfer liquid and beets to a large bowl or mason jar, and allow to cool completely.
  • Once cool, place eggs in bowl/jar. Cover and place in the fridge. Eggs will be ready after 2-3 hours, but for pinker eggs with a more pickled flavor, allow them to sit in juice for 2-3 days. Enjoy!

Nutrition

Calories: 116kcal | Total Carbohydrates: 9g | Protein: 7g | Fat: 5g | Sodium: 374mg | Fiber: 1g | Sugar: 8g | Net Carbs: 8g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com