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How To Make Quick Pickled Eggs and Beets
Have a few bites of appetizers to prep you for the big meal. Hungry but don’t want anything too heavy? These snack and appetizer recipes are sure to satisfy you and keep the hunger pangs at bay. From healthy snacks to extravagant party appetizers, you’ll find anything light bite that suits your fancy right here!
Serves:
Ingredients
- 4 large eggs
- 2 cups canned beets, sliced
- 1 cup white vinegar
- 1 cup water
- 1/4 cup sugar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1/2 teaspoon red pepper flakes
- 2 cloves garlic, minced
Instructions
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Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and transfer eggs to a bowl of ice water to cool.
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In a separate saucepan, combine the vinegar, water, sugar, salt, peppercorns, mustard seeds, red pepper flakes, and garlic. Bring to a boil, stirring until the sugar and salt dissolve. Remove from heat and let cool.
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Peel the cooled eggs and place them in a glass jar or container. Add the sliced beets.
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Pour the cooled pickling liquid over the eggs and beets, ensuring they are completely submerged. Cover and refrigerate for at least 24 hours before serving.
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When ready to serve, remove the eggs and beets from the pickling liquid and slice the eggs in half. Serve chilled.
Nutrition
- Calories : 170kcal
- Total Fat : 6g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 1170mg
- Total Carbohydrates : 23g
- Dietary Fiber : 3g
- Sugar : 16g
- Protein : 8g
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