Pickled Eggs Onions and Beets
Growing up, we would always enjoy pickled eggs, onions and beets with a number of dishes. At the time, I didn’t appreciate the zippy pickled flavor but now, I am obsessed. Enjoy on salads, sandwiches and toasts. These easy pickled eggs, onions and beets are guaranteed to be a favorite.
Ingredients Needed for Pickled Eggs Onions and Beets
Hard Boiled Eggs – For this recipe you will need hard boiled eggs. Make sure the yolk is fully set before peeling.
Onions – It’s best to use red onion for this recipe. Slice the onion into ¼ inch thick slices and add them to a colander in the sink.
Boiling water – Boil a pot of water and pour it over the sliced onions. This will help soften the onions and release their flavor.
Beets – Use a 15 ounce can of sliced beets with the juice. You can also boil fresh beets but this is easier.
Garlic – Add two or three whole cloves of garlic to this recipe or extra flavor.
Whole Black Peppercorns – Add one tablespoon whole black peppercorns for extra flavor.
Sugar – For this recipe, you will need cane or granulated sugar. The sugar helps balance out the acid in this recipe.
White Vinegar – For this recipe, you will need white vinegar to pickle the onions, eggs and beets.
Warm Water – You will also need warm water. The warm water helps melt the sugar.
How to Make Pickled Eggs, Onions and Beets
Boil two pots of water.
Peel your red onion and slice it into ¼ inch thick slices.
Place the sliced onion in a colander in the sink and slowly pour the boiling water over the onions. This helps soften them.
Next, hard-boil 6 eggs.
Once cooked through, option to place the eggs in an ice bath to bring down the temperature.
Peel the eggs and set them aside.
In a glass jar with a lid OR a plastic container with a lid, add the warm water, white vinegar, and sugar. Stir until the sugar is dissolved.
Next, add the peeled hard-boiled eggs, softened onions, peppercorns, whole garlic and one can of sliced beets with the juice.
Gently stir until well combined. Make sure everything is submerged in the liquid. Option to add a touch more warm water if needed.
Cover with a lid and store for 4-5 days in the refrigerator.
Storage
Store the pickled eggs, onions and beets covered in the refrigerator for four to five days. Best if you allow them to pickle for at least 12 hours before enjoying. Do not store this recipe in a metal container. It makes the eggs, onions and beets very slimy. Glass is best but plastic will work fine too. Looking for more recipes?
Pickled Eggs Onions and Beets
Ingredients
- 6 hard boiled eggs, peeled and left whole
- 1 red onion, peeled and sliced thin
- 15 ounce can sliced beets, with juice
- ½ cup warm water
- ½ cup white vinegar
- 2 tablespoons cane sugar
- 1 tablespoon whole black peppercorns
- 2-3 cloves garlic , left whole
Equipment
- 2 pots boiling water
- 1 glass or plastic storage container with a lid
Instructions
- Boil two pots of water.
- Peel your red onion and slice it into ¼ inch thick slices.
- Place the sliced onion in a colander in the sink and slowly pour the boiling water over the onions. This helps soften them.
- Next, hard-boil 6 eggs.
- Once cooked through, option to place the eggs in an ice bath to bring down the temperature.
- Peel the eggs and set them aside.
- In a glass jar with a lid OR a plastic container with a lid, add the warm water, white vinegar, and sugar. Stir until the sugar is dissolved.
- Next, add the peeled hard-boiled eggs, softened onions, peppercorns, whole garlic and one can of sliced beets with the juice.
- Gently stir until well combined.
- Cover with a lid and store for 4-5 days in the refrigerator.
