Pickled Red Beet Eggs

  • Difficulty: Ultra Basic
  • one hour and 15 minutes
  • 3 servings

No matter the season, you can always make some red pickled eggs with baby beetroot! It’s kind of a classic recipe, but tastes good every time!

Ingredients Needed for Pickled Red Beet Eggs

water
1 teaspoon peppercorn s, red and black
2 bay leaves, dried
¼ cup sugar
2 tablespoons of white wine vinegar
10 ounces of baby beetroot, canned
6 eggs, hard-boiled and peeled
¼ cup cream cheese

How to Cook Pickled Red Beet Eggs

  1. Fill a large saucepan with water just over half way. Place it on the stove and bring it to a boil. Add the peppercorns, bay leaves, sugar, white wine vinegar, and canned beetroot.
  2. Sink the hard-boiled eggs in this liquid and let it simmer a few minutes.
  3. Put the eggs and beetroot in a jar, pour over the hot liquid, cover with a lid and let it rest for 1 hour.
  4. Halve the red-colored pickled eggs and serve them with sweet beetroot.
  5. Garnish the beetroot with cream cheese.

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