This quick-pickled eggs and beets recipe is a delicious and tangy twist on traditional pickled eggs. The eggs and beets are pickled in a flavorful brine that combines vinegar, sugar, and spices. The result is a beautiful and tasty dish that can be enjoyed as a snack or served as a side dish with salads, sandwiches, or charcuterie boards. The pickling process enhances the natural flavors and adds a tangy kick, making these eggs and beets a delightful treat for any occasion.
Ingredients
- 6 hard-boiled eggs
- 2 medium-sized beets, cooked and peeled
- 1 cup apple cider vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon dill seeds
- 1 bay leaf
Directions
- Slice the hard-boiled eggs in half lengthwise and set aside.
- Cut the cooked and peeled beets into small cubes or slices. Set aside.
- In a medium saucepan, combine the apple cider vinegar, water, sugar, kosher salt, black peppercorns, mustard seeds, dill seeds, and bay leaf. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt have dissolved.
- Reduce the heat to low and simmer the brine for 5 minutes to allow the flavors to meld together.
- Remove the saucepan from heat and let the brine cool for about 10 minutes.
- Place the hard-boiled eggs and beets in a glass jar or container with a tight-fitting lid.
- Pour the cooled brine over the eggs and beets, ensuring they are fully submerged.
- Cover the jar or container with the lid and refrigerate for at least 24 hours to allow the flavors to develop.
- Once pickled, the eggs and beets can be stored in the refrigerator for up to 2 weeks.
- Serve the pickled eggs and beets as a snack or side dish. Enjoy!
