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5.0 from 855 votes

Beet Pickled Eggs

These colorful beet pickled eggs are easy to make and perfect for your Easter table. Made with all natural ingredients. A great appetizer or salad addition

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 6 eggs
Calories: 162 kcal
Course: Appetizer , Snacks
Cuisine: American

Ingredients

  • 1 package cooked beets
  • 6 hard-boiled eggs peeled
  • 1 cup water
  • 1 cup apple cider vinegar
  • ½ cup cane sugar
  • 1 teaspoon kosher salt

Instructions

    Cup of Yum
  1. Place beets and eggs in a 24-ounce mason jar.
  2. In a small saucepan, bring the water, vinegar, sugar and salt to a boil, stirring to dissolve the sugar and salt.
  3. Pour the mixture over the beets and eggs. Allow to cool, then cover and refrigerate for 24 hours before enjoying.

Notes

  • Storage: Keep the pickled eggs sealed and stored in the fridge for up to 3 months.

Nutrition Information

Calories 162kcal (8%) Carbohydrates 20g (7%) Protein 7g (14%) Fat 5g (8%) Saturated Fat 2g (10%) Cholesterol 187mg (62%) Sodium 475mg (20%) Potassium 181mg (5%) Fiber 1g (4%) Sugar 19g (38%) Vitamin A 269IU (5%) Vitamin C 1mg (1%) Calcium 32mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6eggs

Amount Per Serving

Calories 162

% Daily Value*

Calories 162kcal 8%
Carbohydrates 20g 7%
Protein 7g 14%
Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 187mg 62%
Sodium 475mg 20%
Potassium 181mg 4%
Fiber 1g 4%
Sugar 19g 38%
Vitamin A 269IU 5%
Vitamin C 1mg 1%
Calcium 32mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.