Quick Pickled Eggs & Beets

Prep time: 10min
Total time: 1500min
Serves: 8
4
small beets, unpeeled, trimmed (about 1 lb/500 g)
2 cups
apple cider vinegar
500 mL
1/4 cup
sugar
60 mL
2 tbsp
kosher salt
30 mL
8
eggs, hard-boiled and peeled
8-cup
mason jar
1.9 L
Per serving: 1/8 of the recipe
calories
90
fat
5 g
saturated fat
1.5 g
carbs
5 g
sugar
4 g
protein
7 g
cholestrol
185 mg
fibre
1 g
sodium
240 mg

Directions

  1. In medium saucepan, cover beets with water and bring to a boil. Reduce to a simmer and cook 35 to 40 min. until beets are tender. Remove beets and cool completely; reserve 2 cups (500 mL) cooking liquid.

  2. Stir together reserved cooking liquid, vinegar, sugar and salt -- until sugar is dissolved; set aside to cool completely.

  3. Peel and quarter beets. Place beets and eggs in mason jar. Pour pickling liquid into jar (be sure it completely covers beets and eggs). Seal jar and refrigerate at least 24 hr. before eating. (Note: The longer the beets and eggs stay in the pickling liquid, the more intense their flavour.) Store refrigerated up to 2 weeks.