Dale's Vibrant Beet-Pickled Eggs
A delightful gem passed down from Dale's Scottish family, these vibrant beet-pickled eggs are not only a feast for the eyes but also a burst of flavor with every bite. The beautiful ruby hue is a result of soaking hardboiled eggs in a tangy and sweet pickling brine made from beet juice, apple cider vinegar, and a hint of salt. Perfect for lunch or as a snack, these pickled eggs can elevate any platter or picnic spread while offering a delightful twist on a classic preparation. Enjoy the stunning color and unique taste that is sure to impress friends and family alike!
12
Servings
100
Calories
5
Ingredients
Ingredients
White Sugar
2/3 cup (Measured)
Salt
1 teaspoon (Measured)
Apple Cider Vinegar
1/2 cup (Measured)
Hardboiled Eggs
12 (Peeled)
Sliced Beets
1 (16 ounce) can (Drained)
Instructions
1
In a clean glass bowl, combine the white sugar, salt, apple cider vinegar, and 3/4 cup of the beet juice from the can. Whisk together until the sugar is completely dissolved.
2
In a larger glass bowl, place the peeled hardboiled eggs and add the sliced beets, ensuring they are evenly distributed.
3
Pour the prepared pickling brine over the eggs and beets, making sure the eggs are fully submerged in the liquid.
4
Cover the bowl with plastic wrap or a lid and refrigerate for at least one night. For a more intense color and flavor, allow the mixture to marinate for two to three days, checking occasionally to ensure the eggs remain submerged.
5
When ready to serve, remove the eggs from the brine, and cut them in halves or quarters. Serve them on their own or as part of a larger antipasto platter.
Nutrition Information
0.75g
Fat
17g
Carbs
6g
Protein
10.67g
Sugar
325mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What are Dale's Vibrant Beet-Pickled Eggs?
They are a delightful gem passed down from Dale's Scottish family, featuring hardboiled eggs soaked in a tangy and sweet beet brine.
What gives these eggs their vibrant ruby color?
The beautiful ruby hue is a result of soaking the hardboiled eggs in a brine made with beet juice from canned sliced beets.
How many servings does this recipe make?
This recipe makes 12 servings, with 12 hardboiled eggs total.
What type of vinegar is used in the pickling brine?
The recipe calls for 1/2 cup of apple cider vinegar.
How much sugar is required for the brine?
The recipe requires 2/3 cup of white sugar.
How long should the eggs marinate in the refrigerator?
They should be refrigerated for at least one night, though two to three days is recommended for more intense color and flavor.
What is the calorie count per serving?
Each serving contains approximately 100 calories.
How much protein is in each pickled egg?
There are 6 grams of protein per serving.
What kind of beets should I use?
The recipe specifies using one 16-ounce can of sliced beets, drained.
How much beet juice is needed for the brine?
You should use 3/4 cup of the juice reserved from the can of sliced beets.
What are the total carbohydrates per serving?
Each serving has 17 grams of carbohydrates.
How much sodium is in this dish?
There are 325mg of sodium per serving.
Are these eggs suitable for snacks?
Yes, they are categorized as Lunch/Snacks and are perfect for picnics or as a quick snack.
What is the fat content of the recipe?
The fat content is very low, at approximately 0.75g per serving.
What is the first step in making the brine?
Combine white sugar, salt, apple cider vinegar, and beet juice in a bowl and whisk until the sugar is completely dissolved.
Should the eggs be peeled before pickling?
Yes, the 12 hardboiled eggs must be peeled before being placed in the pickling liquid.
How should I arrange the eggs and beets in the bowl?
Place the peeled eggs in a large glass bowl and add the sliced beets, ensuring they are evenly distributed.
Do the eggs need to be fully submerged?
Yes, you must pour the brine over the eggs and beets to ensure they are fully submerged.
How should I cover the eggs while they marinate?
Cover the glass bowl with plastic wrap or a lid before placing it in the refrigerator.
How should the eggs be served?
When ready, remove them from the brine and cut them into halves or quarters.
Can these be part of an appetizer platter?
Yes, they are excellent when served as part of a larger antipasto platter.
What is the sugar content per serving?
There are 10.67 grams of sugar in each serving.
Is this a traditional Scottish recipe?
Yes, the description notes it is a gem passed down from Dale's Scottish family.
What are some tags associated with this recipe?
Tags include pickled eggs, beet eggs, Scottish recipe, snacks, and colorful appetizers.
What kind of bowl is recommended?
The instructions recommend using clean glass bowls for mixing the brine and soaking the eggs.
How much salt is needed?
The recipe calls for 1 teaspoon of salt.
Are there any fibers in this recipe?
The nutritional data indicates the fiber content is null.
Can I check on the eggs while they marinate?
Yes, you should check occasionally to ensure the eggs remain submerged in the brine.
Is the serving size specified?
The serving size is not explicitly defined, but the recipe yields 12 servings.
What is the overall flavor profile?
The eggs have a unique tangy and sweet flavor with a hint of salt.