Quick Pickled Eggs and Beets Recipe

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

1. Slice the hard-boiled eggs in half lengthwise and set aside.
2. Cut the cooked and peeled beets into small cubes or slices. Set aside.
3. 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.
4. Reduce the heat to low and simmer the brine for 5 minutes to allow the flavors to meld together.
5. Remove the saucepan from heat and let the brine cool for about 10 minutes.
6. Place the hard-boiled eggs and beets in a glass jar or container with a tight-fitting lid.
7. Pour the cooled brine over the eggs and beets, ensuring they are fully submerged.
8. Cover the jar or container with the lid and refrigerate for at least 24 hours to allow the flavors to develop.
9. Once pickled, the eggs and beets can be stored in the refrigerator for up to 2 weeks.
10. Serve the pickled eggs and beets as a snack or side dish. Enjoy!

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