A simple and delicious recipe for quick pickled eggs and beets, perfect as a snack or a side dish.
Preparation time
20min
Cooking time
15min
Ingredients
6 Servings
- 3 beets
- 2 cloves
- 12 eggs
- 1 onion
- 5 peppercorns
- 10 g salt
- 100 g sugar
- 500 ml vinegar
- 250 ml water
Directions
Step 1
Place the eggs in a pot, cover with water, and bring to a boil. Boil for 10 minutes, then remove from heat and cool in an ice bath. Peel the eggs once cooled.
Step 2
In a saucepan, combine the vinegar, sugar, water, salt, cloves, and peppercorns. Bring to a boil, then reduce heat and simmer for 5 minutes.
Step 3
In a large jar, layer the cooked beets, eggs, and sliced onion.
Step 4
Pour the hot vinegar mixture over the beets, eggs, and onions in the jar. Ensure everything is submerged.
Step 5
Seal the jar and refrigerate for at least 24 hours before serving to allow the flavors to develop.