5 from 6 votes
Pickled Eggs With Beets
Pink and packed with protein, these Pickled Eggs With Beets are a gorgeous, healthy snack.
Prep Time
5 mins
Cook Time
5 mins
Additional Time
1 d
Total Time
1 d 10 mins
Servings:
6
servings
Calories:
144 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 1 cup beets sliced, cooked
- 6 egg peeled, large, hard-boiled
- 1 cup water
- 1 cup apple cider vinegar
- 1/2 cup granulated sugar
- 1 teaspoon salt sea salt
Instructions
- In a 24-ounce jar, layer the sliced beets and peeled hard-boiled eggs.
- Combine water, apple cider vinegar, sugar, and sea salt in a saucepan. Heat over medium heat until the sugar and salt dissolve, then bring to a boil.
- Carefully pour the hot pickling mixture over the beets and eggs in the jar. Let the mixture cool to room temperature.
- Seal the jar and refrigerate for at least 24 hours to allow the eggs to pickle and develop flavor before serving.
Cup of Yum
Nutrition Information
Calories
144kcal
(7%)
Carbohydrates
19g
(6%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.02g
(1%)
Cholesterol
164mg
(55%)
Sodium
509mg
(21%)
Potassium
132mg
(3%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
244IU
(5%)
Vitamin C
1mg
(1%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 144
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 164mg | 55% |
| Sodium | 509mg | 21% |
| Potassium | 132mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 244IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.