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Smoked Beet-Pickled Eggs

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 Min

Cook Time

30 Min

Pellets

Cherry

Ingredients

This recipe serves:

4

Units of Measurement:
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

Steps

  • 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


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