Sweet and Tangy Beetroot Pickled Eggs
This delightful recipe combines the vibrant flavors of pickled beets, onions, and hard-boiled eggs to create a beautifully hued and flavorful treat. Infused with aromatic spices and a hint of juniper berries, these pickled eggs are perfect as a snack, appetizer, or colorful addition to salads and meals. The preparation is simple, and while the eggs can be enjoyed after 24 hours, their flavor intensifies wonderfully after a couple of days in the fridge.
8
Servings
254
Calories
12
Ingredients
Ingredients
Hard-boiled eggs
18 (whole, shelled)
Onion
1 cup (sliced)
Canned sliced beets
2 cans (15 ounces each)
Cider vinegar
1 cup
White vinegar
1 cup
Beet juice
2 cups (reserved from canned beets)
Brown sugar
1 cup
White sugar
1/4 cup
Whole cloves
10
Cinnamon sticks
2
Juniper berries
8 (cracked, optional)
Salt
1 teaspoon
Instructions
1
Begin by placing the whole, shelled, hard-boiled eggs, sliced onions, and canned sliced beets into a large, sterile glass jar. Set the jar aside as you prepare the pickling solution.
2
In a medium saucepan over medium heat, combine the cider vinegar, white vinegar, reserved beet juice, brown sugar, white sugar, whole cloves, cinnamon sticks, juniper berries (optional), and salt. Stir the mixture occasionally as you bring it to a slow boil. Allow it to boil gently for approximately 10 minutes to ensure the flavors meld together.
3
Once boiled, remove the saucepan from heat and let the pickling solution cool to room temperature.
4
After the solution has cooled, pour it over the eggs, onions, and beets in the jar, ensuring everything is submerged. If necessary, top up with a half-and-half mixture of water and vinegar until all ingredients are covered completely.
5
Seal the jar tightly and place it in the refrigerator. For optimal flavor, allow the mixture to marinade for at least 24 hours before serving. However, for a more intense pickled flavor, it is recommended to let it rest in the fridge for a couple of days.
6
Store the pickled eggs in the refrigerator and enjoy them over the course of several weeks as a delightful addition to your meals.
Nutrition Information
6g
Fat
47g
Carbs
12g
Protein
3g
Fiber
38g
Sugar
472mg
Sodium
411mg
Cholesterol
Frequently Asked Questions
Frequently Asked Questions
What are Sweet and Tangy Beetroot Pickled Eggs?
They are hard-boiled eggs preserved in a vibrant brine made of beet juice, vinegar, sugar, and aromatic spices like cloves and cinnamon.
How many eggs are needed for this recipe?
This recipe requires 18 hard-boiled eggs that have been shelled.
What is the main flavor profile of these eggs?
The flavor profile is a delightful balance of sweet from the sugars and tangy from the cider and white vinegars.
How long do I need to wait before eating the pickled eggs?
While they can be enjoyed after 24 hours, the flavor intensifies and the color deepens significantly after a couple of days in the refrigerator.
Can I use fresh beets instead of canned?
This specific recipe calls for 2 cans (15 ounces each) of sliced beets and 2 cups of reserved juice for convenience.
What spices are used in the pickling brine?
The brine is infused with 10 whole cloves, 2 cinnamon sticks, and 8 cracked juniper berries.
Are the juniper berries mandatory?
No, the juniper berries are optional, though they add a unique aromatic depth to the brine.
What types of vinegar are used?
The recipe uses a combination of 1 cup of cider vinegar and 1 cup of white vinegar.
How much sugar is in the recipe?
The recipe uses 1 cup of brown sugar and 1/4 cup of white sugar.
Do I need to boil the brine?
Yes, you should bring the vinegars, beet juice, sugars, and spices to a slow boil for approximately 10 minutes to meld the flavors.
Should the brine be hot when poured over the eggs?
No, you should allow the pickling solution to cool to room temperature before pouring it over the eggs, onions, and beets.
What should I do if the brine doesn't cover all the eggs?
If necessary, you can top up the jar with a half-and-half mixture of water and vinegar until all ingredients are completely submerged.
How many servings does this recipe yield?
The recipe makes approximately 8 servings.
How many calories are in a serving of these pickled eggs?
Each serving contains approximately 254 calories.
What is the protein content?
Each serving provides 12 grams of protein.
How much cholesterol is in one serving?
There is approximately 411mg of cholesterol per serving.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian-friendly snack and appetizer.
How long can I store the pickled eggs?
When kept in a sealed jar in the refrigerator, they can be enjoyed over the course of several weeks.
Do I need to include the onions?
The recipe calls for 1 cup of sliced onions, which pickle along with the eggs and add significant flavor.
How much salt is used?
The recipe requires 1 teaspoon of salt.
What kind of jar is recommended?
A large, sterile glass jar is best for pickling and storing the eggs safely.
Are these eggs good for holidays?
Yes, their bright purple color makes them a popular addition to Easter spreads and holiday meals.
What is the preparation time category?
This recipe is categorized as a Quick Recipe, taking less than 30 minutes of active preparation time.
How much fat is in a serving?
There are 6 grams of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 47 grams of carbohydrates.
How much sugar is in each serving?
There are 38 grams of sugar per serving.
Does this recipe provide fiber?
Yes, there are 3 grams of fiber per serving, primarily from the beets and onions.
What is the sodium content?
Each serving contains 472mg of sodium.
How should the eggs be prepared before pickling?
The eggs should be hard-boiled, cooled, and completely shelled (peeled).
What can I serve these with?
They are excellent as a standalone snack, a side dish for salads, or a colorful appetizer on a charcuterie board.