Appetizers / Snacks
Beet Pickled Eggs
Pickled beet eggs, usually associated with the Pennsylvania Dutch, are a popular snack at pubs, picnics, and potlucks. They’re also great on leafy greens, in potato salad, or turned into egg salad.
Place eggs in a pot, cover with water by 1 inch, then bring to a boil over high heat. Remove pot from heat, cover, and let eggs stand 12 minutes. Drain eggs and immediately plunge into an icewater bath to stop the cooking.
Peel eggs and place in a large glass jar with a tight-fitting lid with sliced beets.
Heat vinegar, reserved canning liquid, 1/2 cup water, sugar, salt, cinnamon sticks, bay leaves, peppercorns, mustard seeds, and pepper flakes for the pickling liquid in a saucepan over medium until boiling.
Pour pickling liquid (and spices) over eggs and beets; cover and let come to room temperature. Refrigerate eggs and let pickle at least 2 days, and up to 1 month.
% Daily Value*
Total Fat 5g 7%
Saturated Fat 2g 10%
Cholesterol 186mg 62%
Sodium 203mg 8%
Carbs 1g 0%
*Percent Daily Values are based on a 2,000 calorie diet.