Pickled Eggs & Beets

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 30 minutes
  • Total time 1 hour & 30 minutes
  • Portion size 8 servings



In large pot of boiling water, cook beets until tender, about 45 minutes. Drain; rinse beets under cold water and slip off skins (leave small beets whole and cut larger ones into wedges). Set aside.

Meanwhile, in large saucepan, place eggs in single layer; pour in enough cold water to cover eggs by at least 1 inch. Cover and bring to boil. Remove from heat; let stand, covered, for 10 minutes. Drain; rinse eggs under cold water until cooled, then peel.

Divide reserved beets and eggs among hot, sterilized glass jars. In separate saucepan, add vinegar, sugar, 2⁄3 cup water, salt and mustard seeds; bring to boil. Remove from heat. Pour hot vinegar mixture into jars, ensuring eggs and beets are covered. Seal jars. Refrigerate for 1 day. (Keep in refrigerator and consume within 2 weeks.)

Nutritional facts PER 1/2-CUP SERVING: about

  • Calories 90
  • Total fat 4 g
  • Saturated fat 1 g
  • Cholesterol 140 mg
  • Sodium 250 mg
  • Total carbohydrate 8 g
  • Fibre 2 g
  • Sugars 6 g
  • Protein 6 g
  • Iron 1 mg
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Appetizers & Snacks

Pickled Eggs & Beets