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.
recipeContent.prepTimeLabel
20 Min
recipeContent.cookTimeLabel
30 Min
recipeContent.pelletsLabel
Cherry
recipeContent.ingredientsLabel
serves
4
Activating this element will cause content on the page to be updated.recipeContent.unitsOfMeasurementLabel:
main
| 6 | hard boiled eggs, quartered |
| 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 |
recipeContent.stepsLabel
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!
My Notes
In order to add notes for this recipe, you must log in or create an account.