Pickled Eggs & Red Beets
Tangy and sweet pickled eggs with vibrant red beets, infused with cinnamon and cloves, perfect for snacking or garnishing salads, appealing to those who enjoy flavorful preserved foods.
Ingredients
Instructions
- Combine brown sugar, vinegar, water, cinnamon, and cloves in a pot and bring to a boil.
- Cook together for 10 minutes, then remove from heat and let cool.
- Add the beets and hard-cooked eggs to the cooled liquid.
- Let stand in the refrigerator for at least 24 hours before serving.
Tips & Substitutions
For a deeper flavor, consider adding a pinch of salt or a splash of Worcestershire sauce to the pickling liquid. You can substitute white sugar for brown sugar if desired. If you want a spicier kick, try adding a few slices of jalapeño or a teaspoon of mustard seeds. This recipe is perfect for using up leftover eggs from your Easter gatherings or as part of your meal prep for the week.
Serving Suggestions
Serve these vibrant pickled eggs and beets as a tangy appetizer or alongside a salad for a pop of color. They pair beautifully with a simple green salad or can be enjoyed as part of a charcuterie board. Consider serving with crusty bread or crackers to balance the flavors. These also make a great addition to brunch spreads or as a snack with your favorite dips.
Storage & Reheating
Store the pickled eggs and beets in an airtight container in the refrigerator. They will keep well for up to two weeks. The flavors will continue to develop over time, making them even tastier. Do not freeze as the texture of the eggs will change. Serve them chilled directly from the fridge for the best taste.
Nutrition & Diet Analysis (per serving)
Each serving of Pickled Eggs & Red Beets contains roughly 1046 calories, with 11g protein, 177g carbohydrates, and 37g fat. It is an excellent source of iron (52% of the Daily Value), dietary fiber (48% of the Daily Value), and calcium (42% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 933mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How long do the pickled eggs need to sit before they are ready to eat?
The pickled eggs should sit in the refrigerator for at least 24 hours to allow the flavors to meld. However, for the best taste, consider letting them pickle for up to a week. This will enhance the flavor and give the eggs a beautiful color from the beets.
Can I use fresh beets instead of canned for this recipe?
Yes, you can use fresh beets! Just boil them until tender, then peel and slice them before adding to the pickling liquid. Fresh beets will add a wonderful earthy flavor to the dish, but the pickling time may vary slightly, so allow them to marinate for a longer period for optimal flavor.
Are pickled eggs safe to eat if left out at room temperature?
Pickled eggs should not be left out at room temperature for extended periods due to food safety concerns. Always store them in the refrigerator. If left out for more than two hours, it's best to discard them to ensure they remain safe to eat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).