How to Make Quick Pickled Eggs and Beets - A Step-by-Step Guide

Quick pickled eggs and beets are a delicious and tangy treat that's perfect for snacking or adding to salads and sandwiches. This easy recipe takes just a few minutes to prepare and the results are absolutely delicious.

Using just a handful of ingredients, you can transform ordinary eggs and beets into a zesty and satisfying snack. The combination of the tangy vinegar, the earthy beets, and the creamy eggs is a winning combination that will have everyone coming back for more.

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Ingredients

  • 8 large eggs
  • 1 (15 ounce) can sliced beets with liquid
  • ½ cup white vinegar
  • ½ cup white sugar
  • ½ cup water
  • ½ teaspoon ground cinnamon (Optional)

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Additional Time: 4 hrs
  • Total Time: 4 hrs 30 mins
  • Servings: 8

  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container.
  • Combine beets, vinegar, sugar, water, and cinnamon in a saucepan. Bring to a boil; stir until sugar is dissolved. Pour over eggs.
  • Cover and chill for 4 hours to overnight.
  • Nutrition

    137 cal.

    • Total Fat: 5g
    • Saturated Fat: 2g
    • Cholesterol: 186mg
    • Sodium: 174mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 1g
    • Total Sugars: 16g
    • Protein: 7g
    • Vitamin C: 2mg
    • Calcium: 37mg
    • Iron: 2mg
    • Potassium: 147mg