Quick Pickled Eggs & Beets
- Level
- very easy
- Marinate Time
- 24 h
- Prep Time
- 10 mins
- Total Time
- 25 h
- Serves
- 8
Ingredients
- 4
- small beets, unpeeled, trimmed (about 1 lb/500 g)
- 2 cups
- apple cider vinegar
- 500 mL
- 1/4 cup
- sugar
- 60 mL
- 2 tbsp
- kosher salt
- 30 mL
- 8
- eggs, hard-boiled and peeled
- 8-cup
- mason jar
- 1.9 L
Directions
Step 1
In medium saucepan, cover beets with water and bring to a boil. Reduce to a simmer and cook 35 to 40 min. until beets are tender. Remove beets and cool completely; reserve 2 cups (500 mL) cooking liquid.
Step 2
Stir together reserved cooking liquid, vinegar, sugar and salt -- until sugar is dissolved; set aside to cool completely.
Step 3
Peel and quarter beets. Place beets and eggs in mason jar. Pour pickling liquid into jar (be sure it completely covers beets and eggs). Seal jar and refrigerate at least 24 hr. before eating. (Note: The longer the beets and eggs stay in the pickling liquid, the more intense their flavour.) Store refrigerated up to 2 weeks.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts
- Nutrition Description:
- Per serving: 1/8 of the recipe
- Calories:
- 90
- Fat:
- 5 g
- Saturated Fat:
- 1 g
- Carbs:
- 5 g
- Fibre:
- 1 g
- Sugar:
- 4 g
- Cholesterol:
- 185 mg
- Protein:
- 7 g
- Sodium:
- 240 mg