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.
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.
Nutrition
Serving: 1serving, Calories: 140kcal, Carbohydrates: 14g, Protein: 8g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 187mg, Sodium: 120mg, Potassium: 347mg, Fiber: 3g, Sugar: 10g, Vitamin A: 293IU, Vitamin C: 5mg, Calcium: 52mg, Iron: 1mg