Pennsylvania Pickled Beets And Eggs Recipes

PENNSYLVANIA PICKLED BEETS AND EGGS

Provided by Karen Keisir

Categories Egg Appetizer Marinate Wheat/Gluten-Free Beet Summer Bon Appétit Pennsylvania

Yield 6 appetizer servings

Number Of Ingredients 7

Pennsylvania Pickled Beets and Eggs image

Steps:

Combine reserved beet liquid, sugar, vinegar, peppercorns and allspice in medium nonaluminum saucepan. Bring to boil over medium heat, stirring until sugar dissolves; remove from heat. Add eggs and onion and turn to coat completely. Add beets. Cover pan and refrigerate until eggs are deep pink color, turning occasionally, about 8 hours. (Can be prepared 2 days ahead.)
Drain juices. Cut eggs lengthwise in half. Arrange beets and onion on plate. Top with eggs and serve.

Ingredients

1 16-ounce can sliced beets, drained, liquid reserved
1/2 cup sugar
1/2 cup cider vinegar
6 whole black peppercorns
6 whole allspice berries
6 hard-boiled eggs, shelled
1 small onion, sliced

QUICK PICKLED EGGS AND BEETS

Easy and simple way to make pickled beets and eggs. You can double the recipe for larger gatherings. This is my late grandmother's recipe and everyone loves it. Will keep in fridge for up to 2 weeks.

Provided by Cathy Swanson

Categories Appetizers and Snacks Pickled Egg Recipes

Time 4h30m

Yield 8

Number Of Ingredients 6

Quick Pickled Eggs and Beets image

Steps:

Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container.
In a saucepan, combine beets, vinegar, sugar, water and cinnamon. Bring to a boil, and stir until sugar is dissolved. Pour over eggs. Cover, and chill for 4 hours or overnight.

Nutrition Facts : Calories 137 calories, Carbohydrate 16.8 g, Cholesterol 186 mg, Fat 5 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 1.6 g, Sodium 173.6 mg, Sugar 15.8 g

Ingredients

8 eggs
1 (15 ounce) can sliced beets with liquid
½ cup white vinegar
½ cup white sugar
½ cup water
½ teaspoon ground cinnamon

PICKLED EGGS AND BEETS

This is a popular dish, especially at Eastertime when hard-cooked eggs are abundant.-Ellen Benninger, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories Appetizers Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 6

Pickled Eggs and Beets image

Steps:

Drain beets, reserving juice. Add enough water to juice to measure 3/4 cup; place in saucepan. Add sugar, vinegar, cinnamon stick and cloves if desired; bring to a boil. Remove from the heat. , Place eggs in a bowl; top with beets. Pour liquid over all. Cover and chill for 4 hours or overnight. Remove the cinnamon stick and cloves before serving.

Nutrition Facts : Calories 142 calories, Fat 5g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 162mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 7g protein.

Ingredients

1 can (14-1/2 ounces) sliced beets
1/2 cup sugar
1/4 cup white vinegar
1/2 cinnamon stick
6 whole cloves, optional
8 hard-boiled large eggs, peeled

PICKLED RED BEET EGGS

My Pennsylvania Dutch grandmother, Florence Walter, used to make these. They are especially great for picnics. The combination of pickled eggs, beets, and onions is really something special. A great way to use up left-over Easter-eggs too!

Provided by GOURMETFOX

Categories Appetizers and Snacks Pickled Egg Recipes

Time 45m

Yield 12

Number Of Ingredients 5

Pickled Red Beet Eggs image

Steps:

Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes.
Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.

Nutrition Facts : Calories 108 calories, Carbohydrate 8.1 g, Cholesterol 212 mg, Fat 5.3 g, Fiber 0.5 g, Protein 6.6 g, SaturatedFat 1.6 g, Sodium 112.4 mg, Sugar 7.2 g

Ingredients

1 (15 ounce) can beets
1 onion, thinly sliced
12 hard cooked eggs, shelled and left whole
¼ cup white sugar
½ cup vinegar

PICKLED EGGS AND RED BEETS, PENNSYLVANIA DUTCH STYLE

Learned to love this when we lived in Pennsylvania. It's a special treat for my son. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947

Provided by Molly53

Categories < 60 Mins

Time 40m

Yield 1 1/2 pints

Number Of Ingredients 7

Pickled Eggs and Red Beets, Pennsylvania Dutch Style image

Steps:

Cook, drain, and skin beets if not using canned.
Combine remaining ingredients, except eggs.
Pour over beets and cook for about 5 minutes.
Cool.
Place eggs in a large jar and pour cooled beet mixture over.
Place in the refrigerator.
Let pickle at least two days before using.

Ingredients

1 pint small beet (canned beets are fine)
1/4 cup sugar (I use granulated, but you can use brown also)
1/2 cup vinegar
1/2 cup water (I use beet juice for brighter color)
1/2 teaspoon salt
1 teaspoon whole mixed pickling spice
6 hard-boiled eggs, peeled

PICKLED EGGS WITH BEETS

Ever since I can remember, my Mother served this pickled egg recipe at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. -Mary Banker, Fort Worth, Texas

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 12 servings.

Number Of Ingredients 5

Pickled Eggs with Beets image

Steps:

Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar. , In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool., Cover tightly and refrigerate for at least 24 hours before serving.

Nutrition Facts : Calories 168 calories, Fat 5g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 200mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 7g protein.

Ingredients

2 cans (15 ounces each) whole beets
12 hard-boiled large eggs, peeled
1 cup sugar
1 cup water
1 cup cider vinegar

PENNSYLVANIA DUTCH RED BEET EGGS AND PICKLED BEETS

These are simple to make and my family's favorite. We prefer these because they use less sugar than some other recipes and no brown sugar at all. I never cared for beets until I tried these. From my Best-Loved Pennsylvania Dutch Recipes booklet that, sadly, is falling apart page-by-page. The longer they marinate, the redder the eggs become. Great in salads and a beautiful decoration on any platter. NOTE: Prep time does not include hard-boiling eggs or marinating time. 09/16/07 - There are two basic types of red beet eggs and this is my favorite. If you use cider vinegar and add cloves, cinnamon and allspice these become more like spiced apples and closer to recipe #86599. Since these spices can trigger my asthma, I find this simple recipe perfect.

Provided by Kats Mom

Categories Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 4

Pennsylvania Dutch Red Beet Eggs and Pickled Beets image

Steps:

Combine red beets, vinegar and sugar in a pan.
Stir and heat just enough to dissolve the sugar.
Add the eggs and refrigerate at least one hour (I prefer overnight).

Ingredients

2 (14 1/2 ounce) cans red beets, sliced, undrained
1 cup white vinegar
3 tablespoons sugar
6 eggs, hard-boiled, peeled

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Pennsylvania Pickled Beets And Eggs Recipes

PENNSYLVANIA PICKLED BEETS AND EGGS

QUICK PICKLED EGGS AND BEETS

Easy and simple way to make pickled beets and eggs. You can double the recipe for larger gatherings. This is my late grandmother's recipe and everyone loves it. Will keep in fridge for up to 2 weeks.

PICKLED EGGS AND BEETS

This is a popular dish, especially at Eastertime when hard-cooked eggs are abundant.-Ellen Benninger, Stoneboro, Pennsylvania

PICKLED RED BEET EGGS

My Pennsylvania Dutch grandmother, Florence Walter, used to make these. They are especially great for picnics. The combination of pickled eggs, beets, and onions is really something special. A great way to use up left-over Easter-eggs too!

PICKLED EGGS AND RED BEETS, PENNSYLVANIA DUTCH STYLE

Learned to love this when we lived in Pennsylvania. It's a special treat for my son. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947

PICKLED EGGS WITH BEETS

Ever since I can remember, my Mother served this pickled egg recipe at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. -Mary Banker, Fort Worth, Texas

PENNSYLVANIA DUTCH RED BEET EGGS AND PICKLED BEETS

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