RECIPE

Picked Eggs and Beets

Name: Picked Eggs and Beets
Cook time: 3 h
Yield: 6

Recipe Created For

3.3 L Round Dutch Oven

Main Course

Eggs

Cook Time

Over 3 hours

Serving Size

Cook Mode

INGREDIENTS

12 eggs
3 red beets, peeled and cut into wedges
⅓ cup (75 ml) red wine vinegar
⅓ cup (75 ml) apple cider vinegar
1 ¼ cups (310 ml) water
1 tbsp (15 ml) crushed caraway seeds
1 tbsp (15 ml) sugar
1 tsp (5 ml) kosher salt
¼ cup (60 ml) coarsely chopped dill, plus more for serving
Coarse Himalayan salt, to taste

Looking for a quick and delicious side dish? Our Pickled Eggs and Beets elevates traditional egg dishes, complementing any main course to perfection. Combining eggs, beets, and an array of spices, this dish will not be lacking in flavour, serving up a nutritious meal for the whole family to enjoy.

The Round Dutch Oven simplifies this recipe, creating the ideal environment to boil the eggs thanks to its tight-fitting lid and superior heat retention qualities. This iconic piece of cookware can then be used to combine the beets with the remaining ingredients, including apple cider and red wine vinegar, and caraway seeds, until they are simmered to perfection.

Our Pickled Eggs and Beets offers home cooks a hassle-free side dish that can easily become a weeknight staple in your household. Ideally, this recipe is prepared beforehand, ensuring the beets absorb all the rich flavours for at least 12 hours. This side dish can serve up to six portions at a time, but can easily be adapted to accommodate larger groups. Here are all the ingredients you need and the steps to follow before tackling this recipe!

INGREDIENTS

12 eggs
3 red beets, peeled and cut into wedges
⅓ cup (75 ml) red wine vinegar
⅓ cup (75 ml) apple cider vinegar
1 ¼ cups (310 ml) water
1 tbsp (15 ml) crushed caraway seeds
1 tbsp (15 ml) sugar
1 tsp (5 ml) kosher salt
¼ cup (60 ml) coarsely chopped dill, plus more for serving
Coarse Himalayan salt, to taste

EQUIPMENT

INSTRUCTIONS

Carefully place the eggs in a Round Dutch Oven and cover with cold water. Cover with the lid and bring to a boil. Turn off the heat and let the eggs sit in the hot water for 10 minutes.

Drain the eggs and run under cold water for 30 seconds. Plunge into a bowl of ice water and let sit for at least 2 minutes. Clean out the Round French Oven.

Carefully peel the eggs and refrigerate while you prepare the next steps.

In the same RoundFrench Oven, combine the beets, both types of vinegar, water, caraway seeds, sugar and salt. Bring to a boil. Cover with the lid and simmer for 25 to 30 minutes or until the beets are tender.

Set aside to cool for 30 minutes. Add the dill and chilled eggs to the pot. Gently mix to cover the eggs in the pickling liquid.

Cover with the lid and refrigerate for at least 12 hours, gently stirring once or twice.

Slice the eggs in half lengthwise and serve with the pickled beets. Garnish with freshly chopped dill. Sprinkle with Himalayan salt and freshly cracked pepper.