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Pickled Eggs and Beets  

A gorgeous dish to set on your Easter brunch table.
Course Easter, Eggs, Holiday
Cuisine All-American
Keyword beets, eggs, sauerkraut
Servings 6 servings
Calories 266kcal
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 2 15 oz cans whole beets
  • 12 hard-boiled eggs, peeled
  • 1 cup sugar
  • 1 cup water
  • 1 cup apple cider vinegar
  • 1 tablespoon pickling spice
  • thinly sliced onions
  • warmed sauerkraut

Instructions

  • Drain beets, reserving 1 cup juice (discard remaining juice or save for another recipe) Place beets and eggs in a 2-quart glass bowl or jar. In a small saucepan bring the sugar, water, vinegar, reserved beet juice and pickling spice to a boil. Pour over beets and eggs; cool.
  • Cover tightly and refrigerate for at least 24 hours before serving.
  • To serve:
  • Remove eggs and beets with slotted spoon. Place in a bowl with thinly sliced onions. Serve with warmed sauerkraut.

Nutrition

Serving: 1g | Calories: 266kcal | Carbohydrates: 35g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 327mg | Sodium: 131mg | Potassium: 161mg | Fiber: 1g | Sugar: 34g | Vitamin A: 475IU | Vitamin C: 0.4mg | Calcium: 59mg | Iron: 1.7mg