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  • Smoked Beet-Pickled Eggs
 
  • Smoked Beet-Pickled Eggs
 

Smoked Beet-Pickled Eggs

Smoked Beet-Pickled Eggs
0.0
0.00Smoked Beet-Pickled Eggs
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  • Difficulty3/5
  • Prep time20 Mins
  • Cook time30 mins
  • Serves4 - 6
  • HardwoodCherry

The vibrant color of beet-pickled eggs is a show stopper for your Easter table. This memorable appetizer has as much flavor as it does color.

Ingredients

  • 1 beet, peeled and roughly chopped into 2 inch pieces, cooked
  • 1 cup beet juice (from cooked beets)
  • 1 cup apple cider Vinegar
  • 1/4 onion, sliced
  • 1/3 cup granulated sugar
  • 3 cardamom pods
  • 1 star anise
  • 6 hard boiled eggs, peeled
  • 1 beet, peeled and roughly chopped into 2 inch pieces, cooked
  • 1 cup beet juice (from cooked beets)
  • 1 cup apple cider Vinegar
  • 1/4 onion, sliced
  • 1/3 cup granulated sugar
  • 3 cardamom pods
  • 1 star anise
  • 6 hard boiled eggs, peeled

Preparation

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).

Set the temperature to 275 degrees F and preheat, lid closed, for 10 to 15 minutes. 

Place the peeled hard boiled eggs directly on the grill and smoke for 30 minutes.

Put the smoked eggs in a quart size glass jar with the cooked beets in the bottom.

In a medium sauce pan, add the vinegar, beet juice, onion, sugar, cardamom and anise.

Bring to a boil and cook, uncovered, until sugar has dissolved and the onions are translucent (about 5 minutes).

Remove from the heat and let cool for a few minutes.

Pour the vinegar and onions mixture over the eggs and beets in the jar, covering the eggs completely.

Securely close with the jar lid. Refrigerate up to a month. Enjoy!”

  • Difficulty3/5
  • Prep time20 Mins
  • Cook time30 mins
  • Serves4 - 6
  • HardwoodCherry

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