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Pickled Eggs and Beets
Pickled Eggs and Beets

Before you jump to Pickled Eggs and Beets recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

Many of us believe that comfort foods are terrible for us and that we should keep away from them. Sometimes, if the comfort food is candy or some other junk food, this is true. Other times, though, comfort foods can be totally nourishing and it’s good for you to eat them. There are some foods that actually can improve your moods when you eat them. If you are feeling a little bit down and you’re needing an emotional pick me up, try some of these.

Eggs, you may be astonished to discover, are terrific at combating depression. Just see to it that you do not throw away the egg yolk. Whenever you wish to cheer yourself up, the yolk is the most crucial part of the egg. Eggs, the yolks particularly, are high in B vitamins. These B vitamins are wonderful for helping to boost your mood. This is because they help in improving the function of your neural transmitters, the components of your brain that dictate your mood. Consume an egg and feel a lot better!

You can see, you don’t need junk food or foods that are not good for you just so to feel better! Test out these tips instead!

We hope you got benefit from reading it, now let’s go back to pickled eggs and beets recipe. You can cook pickled eggs and beets using 7 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to prepare Pickled Eggs and Beets:
  1. Get 4 hard boiled eggs, peeled
  2. Get 1 can (14 oz) sliced beets
  3. Get 3/4 cup water
  4. You need 3/4 cup apple cider vinegar
  5. Use 2 tbsp sugar
  6. You need 1 tsp salt
  7. You need 2 tsp pepper
Instructions to make Pickled Eggs and Beets:
  1. Mix all ingredients except eggs in medium saucepan. Bring to boil, then reduce heat to low and simmer for 5 minutes.
  2. Place peeled eggs in a glass jar (I use a quart mason jar), and carefully pour contents of saucepan over the eggs. Let cool, put on lid, and store in refrigerator for 24 hours, turning occasionally to pickle the eggs evenly.
  3. To serve, remove beets and eggs with slotted spoon, and cut eggs in quarters.

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