By Paul Leddy
Pickled Eggs with Beets
7 steps
Prep:15minCook:20min
Updated at: Thu, 02 Oct 2025 03:50:05 GMT
Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
15
Moderate
Nutrition per serving
Calories159.3 kcal (8%)
Total Fat4.8 g (7%)
Carbs22.5 g (9%)
Sugars21.1 g (23%)
Protein6.2 g (12%)
Sodium193.4 mg (10%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Hard boil the eggs. Set aside to cool.
Step 2
Peel the eggs and set aside.
Step 3
In a saucepan over medium-high heat, bring the water, vinegar and sugar to a simmer.
Step 4
Stir until the sugar dissolves. Set aside to cool.
Step 5
Layer the peeled eggs in jar, alternating with beets and dill sprigs.
Step 6
Add the vinegar mix and cap the jar.
Step 7
Allow the eggs to pickle in the refrigerator for at least 7 days.
Notes
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