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Pickled Eggs and Beets
Pickled Eggs and Beets
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
1515 minutes
Delicious pickled eggs and beets, perfect for snacking or adding to salads!
Ingredients:
  • 8 large eggs
  • 4 large fresh beets
  • 1 cup water
  • 1 cup white vinegar
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground cloves
Instructions:
  • Trim off beet roots and greens. Add beets to a Dutch oven, submerge in water, and bring to a boil. Simmer for 45 minutes.
  • Place eggs in a large saucepan, cover with water, and bring to a boil. Reduce heat to a simmer and cook for 20 minutes. Rinse in cold water and add a handful of ice to quickly chill the eggs.
  • Take the beets out of the boiling water and give them a refreshing rinse. Let them cool off to the side.
  • In a saucepan, mix water, sugar, and vinegar. Stir in cinnamon, salt, cloves, and pepper, then bring to a boil. Reduce heat and let simmer for 5 minutes.
  • Peel and slice beets and eggs, then combine in a glass or plastic container. Pour vinegar mixture over them, making sure they are fully covered. Cover and refrigerate for 24 hours, stirring occasionally to keep everything submerged in the liquid.

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