Pickled Beets with Eggs Recipe

Pickled Beets with Eggs Recipe

Pickled Beets with Eggs Recipe

Prep Time

20 minutes

Cook Time

20 minutes

Serves

8 people

This is an old-fashioned side dish that’s becoming popular again. Beets and eggs pickle very well, and this dish is great for making ahead and bringing to a summer picnic or potluck.

Why Try? If you like eggs and beets, you’ll love this combination.

Jarred and stored in the refrigerator, it will keep for up to two weeks.

Ingredients

  • 13 large eggs, hard-boiled and peeled
  • 8 medium beets, untrimmed and unpeeled
  • 1 1/2 cups sugar
  • 3 cups vinegar
  • 3 cups water
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons whole cloves
  • 1 1/2 tablespoons whole allspice
  • 3 cinnamon sticks
  • 1 1/2 medium onion, sliced 1/4-inch thick

Preparation

  • 1 Combine sugar, vinegar, water, salt and spices in a saucepan and place over medium heat.
  • 2 Bring to a boil, reduce the heat, and simmer for 10 minutes.
  • 3 Remove from heat and cool.
  • 4 Wash beets and trim the stems, leaving about 1-inch of stem. Place the beets in a pot, cover with water and boil for 15-20 minutes, or until the beets are just tender. Drain, cool, peel and cut off stems.
  • 5 Place the beets, onions and eggs in a large jar and pour the sugar-vinegar mixture over them. Cover tightly, allow to cool, and store in refrigerator up to two weeks.

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