Pickled Eggs and Beets

Ingredients and Weight:

• 8 large eggs
• 1 pound beets, peeled and diced
• 1 cup apple cider vinegar
• 1 cup water
• 1/2 cup sugar
• 1 tablespoon salt
• 1 teaspoon dill seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon celery seeds

Preparation Time:

15 minutes

Cooking Time:

1 hour and 30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Hard-boil the eggs for 10 minutes, then cool, peel, and set aside.
2. In a large saucepan, combine the beets, vinegar, water, sugar, salt, dill seeds, mustard seeds, and celery seeds. Bring to a boil, then reduce heat and simmer for 1 hour, or until the beets are tender.
3. Add the eggs to the saucepan and cook for an additional 30 minutes.
4. Remove from heat and let cool for 15 minutes.
5. Transfer the pickled eggs and beets to a clean jar or container and refrigerate for at least 2 hours before serving.

Nutritional Information:

• Calories: 175 per serving
• Fat: 10g
• Protein: 10g
• Carbohydrates: 15g

Dish Characteristics:

• Tart and tangy with a hint of sweetness
• Vibrant red color from the beets
• Hard-boiled eggs provide a protein-rich addition
• Perfect as a side dish, appetizer, or topping for salads

User Comments:

• "These pickled eggs and beets are a delicious and refreshing treat."
• "The perfect balance of flavors, not too sour or sweet."
• "I love the crunchiness of the beets and the smooth texture of the eggs."
• "A great way to preserve your own vegetables and enjoy the flavors of summer all year round."
• "Easy to make and very customizable, you can adjust the spices to your liking."

Special Precautions and Tips:

• Use fresh beets for the best flavor and color.
• Be sure to sterilize your jar or container before filling it with the pickled eggs and beets.
• The pickled eggs and beets will keep for up to 2 months in the refrigerator.