Pickled Eggs and Beets

I grow beets to make this. Tasty eaten alone, or as part of a garden salad.

1
Prep Time:
15 mins
Cook Time:
1 hrs
Additional Time:
1 day
Total Time:
1 day 1 hrs 15 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 8 large eggs

  • 4 large fresh beets

  • 1 cup water

  • 1 cup white sugar

  • 1 cup white vinegar

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon salt

  • ¼ teaspoon ground cloves

  • 1 pinch ground black pepper

Directions

  1. Remove roots and greens from beets. Place beets in a Dutch oven, cover with water, and bring to a boil. Cook for 45 minutes.

  2. Meanwhile, place eggs in a large saucepan and cover with water. Heat to boiling over high heat, then reduce to a simmer and cook for 20 minutes. Rinse in cold water and add a handful of ice to chill the eggs.

  3. Remove beets from boiling water and rinse. Set aside to cool.

  4. Combine water, sugar, and vinegar in a saucepan. Add cinnamon, salt, cloves, and pepper; bring to a boil. Reduce heat and simmer for 5 minutes.

  5. Peel and slice beets and place in a glass or plastic container. Peel eggs and place in the same container. Pour vinegar mixture over top. Cover and chill in the refrigerator for 24 hours, mixing occasionally to ensure eggs and beets remain covered by liquid.

Cook's Note:

Save the beet greens to use in a garden salad, if desired.

Nutrition Facts (per serving)

223 Calories
5g Fat
38g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 223
% Daily Value *
Total Fat 5g 7%
Saturated Fat 2g 8%
Cholesterol 186mg 62%
Sodium 241mg 10%
Total Carbohydrate 38g 14%
Dietary Fiber 4g 13%
Total Sugars 34g
Protein 8g
Vitamin C 6mg 31%
Calcium 50mg 4%
Iron 2mg 11%
Potassium 474mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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