Smoked Beet-Pickled Eggs
By Traeger Kitchen
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.
Prep Time
20 Minutes
Cook Time
30 Minutes
Pellets
Cherry
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 6 | Eggs, hard boiled |
| 1 | Red Beets, scrubbed and trimmed |
| 1 Cup | apple cider vinegar |
| 1 Cup | Beet, juice |
| 1/4 | Onion, Sliced |
| 1/3 Cup | granulated sugar |
| 3 | Cardamom |
| 1 | star anise |
Step
1
When ready to cook, start the Traeger grill and set the temperature to 275 degrees F. Preheat, lid closed, for 10 to 15 minutes.
275 ˚F / 135 ˚C
2
Place the peeled hard boiled eggs directly on the grill and smoke for 30 minutes.
275 ˚F / 135 ˚C
00:30
3
Put the smoked eggs in a quart size glass jar with the cooked/chopped beets in the bottom.
4
In a medium sauce pan, add the vinegar, beet juice, onion, sugar, cardamom and anise.
5
Bring to a boil and cook, uncovered, until sugar has dissolved and the onions are translucent (about 5 minutes).
6
Remove from the heat and let cool for a few minutes.
7
Pour the vinegar and onions mixture over the eggs and beets in the jar, covering the eggs completely.
8
Securely close with the jar lid. Refrigerate up to a month. Enjoy!
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