Beet Pickled Eggs
These colorful beet pickled eggs are easy to make and perfect for your Easter table. Made with all natural ingredients. A great appetizer or salad addition
Servings 6 eggs
- 1 package cooked beets
- 6 hard-boiled eggs peeled
- 1 cup water
- 1 cup apple cider vinegar
- ½ cup cane sugar
- 1 teaspoon kosher salt
Place beets and eggs in a 24-ounce mason jar.
In a small saucepan, bring the water, vinegar, sugar and salt to a boil, stirring to dissolve the sugar and salt.
Pour the mixture over the beets and eggs. Allow to cool, then cover and refrigerate for 24 hours before enjoying.
Storage: Keep the pickled eggs sealed and stored in the fridge for up to 3 months.
Nutritional Data: The information below is an automated estimate and could vary based on cooking methods and ingredients used.
Calories: 162kcal | Carbohydrates: 20g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 187mg | Sodium: 475mg | Potassium: 181mg | Fiber: 1g | Sugar: 19g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg