Beet pickled eggs are a delicious and healthy snack that is easy to make at home. Not only are eggs a great source of protein, but pickling them in a beet-based brine also adds a host of health benefits.
Eggs are a great source of protein, vitamins and minerals, and are known to be one of the most nutrient-dense foods on the planet. They are a great source of choline, a nutrient that is important for liver function, brain development and memory. Eggs also contain lutein and zeaxanthin, antioxidants that are important for eye health.
Pickling is a great way to preserve food and also add flavor. The process of pickling involves immersing food in a vinegar-based brine, which not only preserves the food but also adds a tangy and delicious flavor. Pickling also has a number of health benefits, as it can help to improve digestion, boost the immune system and even aid in weight loss.
Beets are packed with vitamins and minerals, and are known to be particularly high in folate, manganese, and potassium. They are also a great source of nitrates, which are converted to nitric oxide in the body and can help to improve blood flow, lower blood pressure and improve endurance.
When you combine the nutritional benefits of eggs with the health benefits of pickling and beets, you get a snack that is not only delicious but also good for you. So, if you're looking for a new way to enjoy eggs, give beet pickled eggs a try!
Beet Pickled Eggs Recipe
Recipe by melsaywhat
Ingredients- 16 oz. Beets
- 1-3/4 cups White Vinegar
- 1 cup Sugar
- 1-1/2 tbsp. Whole Allspice
- 1 stick Cinnamon, halved.
- 8 eggs, hard-boiled and peeled.
- Lay the eggs in a saucepan or pot, large enough for a single layer.
- Cover eggs with 1 inch deep of cold water.
- Cover the pan or pot with a lid and bring the water to a boil.
- Remove from heat and allow eggs to sit in the hot water for 10 to 15 minutes, depending on the size of the eggs.
- Allow to cool completely in a bowl of cold water.
- Peel immediately after cooling.
- Remove the shell.
- Put the eggs in a quart sized jar with a tight-fitting lid.
- Keeping the juice, drain the beets and store them for another use.
- In a saucepan, combine the beet juice with the spices, sugar and vinegar.
- Bring the mixture to a slow boil, stirring until the sugar has dissolved.
- Simmer for 5 minutes.
- Pour the hot liquid over the eggs and tightly screw on the lid.
- Let the jar sit on the counter until it cools and then refrigerate.
- Flavors will blend within several hours and eggs can be stored in the refrigerator for a week.
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