There’s something inexplicably delightful about the vibrant hue and tangy spice of beet pickled eggs—it’s like a taste explosion that dances on your tongue and jolts your senses awake. My grandma always said these eggs are like nature’s little fireworks, sparking joy with every bite. I remember savoring them at family picnics, where the sun seemed to shine a little brighter and laughter was as abundant as the food.
Steps
- Begin by collecting all the necessary ingredients for the recipe.
- Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then remove the saucepan from the heat, covering it while letting the eggs sit for 10 to 12 minutes. Afterward, cool the eggs, peel them, and transfer them to a glass or plastic container.
- In a separate saucepan, mix the canned beets with their liquid, vinegar, sugar, water, and cinnamon. Boil the mixture while stirring until the sugar dissolves completely, then pour it over the eggs in the container. Cover the container and refrigerate for 4 hours or overnight before serving.
Ingredients
- 8 large eggs
- 1 (15-ounce) can of sliced beets with liquid
- ½ cup white vinegar
- ½ cup granulated sugar
- ½ cup water
- ½ teaspoon ground cinnamon (optional)
Nutritional Values
Calories: 1096 | Total Fat: 40g | Saturated Fat: 16g | Cholesterol: 1488mg | Sodium: 1392mg | Total Carbohydrate: 136g | Dietary Fiber: 8g | Total Sugars: 128g | Protein: 56g | Vitamin C: 16mg | Calcium: 296mg | Iron: 16mg | Potassium: 1176mg
FAQ
- How long can the pickled eggs and beets be stored in the refrigerator?
- The pickled eggs and beets can be stored in the refrigerator for up to two weeks.
- Can I use a metal container for pickling the eggs?
- It is not recommended to use a metal container for pickling eggs, as it can cause the eggs to become slimy. Instead, opt for a glass or plastic container.
- Is it possible to double the recipe for a larger group?
- Yes, you can easily double the recipe to accommodate larger gatherings.
- What should I do if I don’t have canned beets?
- If you don’t have canned beets, you can use fresh beets by boiling them in salted water and saving some of the water to use in the recipe.
- Can I add more vinegar to the recipe?
- Yes, if you prefer a stronger vinegar taste, you can adjust the amount of vinegar to suit your preference.
Tips
- For a stronger vinegar flavor, let the eggs marinate for at least five days before tasting.
- If you’re using a plastic container for pickling, be aware it might get stained, but avoid using metal containers as they can make the eggs slimy.
- Consider substituting white sugar with brown sugar for a richer flavor, and try using cinnamon sticks instead of ground cinnamon for a more pronounced taste.
- If you prefer using fresh beets, boil them in salted water and reserve some of the beet water to use in the pickling process for added depth of flavor.
Equipment
- Glass or Plastic Container: A non-metal container for storing the pickled eggs and beets, as metal containers can cause the eggs to become slimy.
- Saucepan: While many people have saucepans, if you need a specific size (e.g., one that can comfortably hold 8 eggs in a single layer), you might need to purchase one.
