Pickled Red Beet Eggs Recipes

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

PICKLED RED BEET EGGS

Oh, yeah! Gotta have these at a picnic here in Pa.! Prep/cook time does not include chilling for 8 hours.

Provided by Parsley

Categories Lunch/Snacks

Time 30m

Yield 12 serving(s)

Number Of Ingredients 6

Pickled Red Beet Eggs image

Steps:

Hardboil the 12 eggs; cool and peel.
While hard boiled eggs are cooling, boil the undrained can of red beets with the water, cider vinegar, brown sugar and onion in a medium saucepan. Boil for 10 minutes.
Pour beet mixture over the peeled eggs and refrigerate at least 8 hours or overnight.

Ingredients

12 large eggs
1 (16 ounce) can sliced pickled red beets, UNDRAINED
1/4 cup water
1/2 cup cider vinegar
1/2 cup brown sugar
1/2 cup diced onion

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 I

Enjoy these pickled eggs with a rosy complexion courtesy of beet juice.

Provided by Wendy

Categories Appetizers and Snacks Pickled Egg Recipes

Time P7DT10m

Yield 12

Number Of Ingredients 10

Pickled Eggs I image

Steps:

Drain pickled beets and reserve 1 cup of the juice. Place beet juice, vinegar, water and wine in a large non-reactive glass bowl or jar.
Add garlic, bay leaf, pickling spices, and salt. Mix well. Add eggs and onion rings. Cover tightly, refrigerate for one week before eating.

Nutrition Facts : Calories 107.3 calories, Carbohydrate 7.3 g, Cholesterol 186 mg, Fat 5 g, Fiber 1.1 g, Protein 6.7 g, SaturatedFat 1.6 g, Sodium 260.1 mg, Sugar 0.8 g

Ingredients

1 (15 ounce) can pickled beets, juice only
1 cup white vinegar
2 ½ cups water
½ cup red wine
1 clove garlic, chopped
1 bay leaf
1 teaspoon pickling spice
½ teaspoon salt
12 hard boiled eggs, shells removed
1 onion, chopped

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 AND RED BEETS

Make and share this Pickled Eggs and Red Beets recipe from Food.com.

Provided by Veronica in North C

Categories < 30 Mins

Time 30m

Yield 12 serving(s)

Number Of Ingredients 5

Pickled Eggs and Red Beets image

Steps:

Wash and boil a 1 gallon glass jar.
Place eggs in jar.
Cover with remaining ingredients.
Set in frig for at least 2 days before serving.

Nutrition Facts : Calories 82.8, Fat 5.3, SaturatedFat 1.6, Cholesterol 212, Sodium 644.5, Carbohydrate 1.8, Fiber 0.2, Sugar 1.1, Protein 6.4

Ingredients

12 hard-boiled eggs
2 jars pickled beets, including juice
1 large onion, sliced into rings
1 tablespoon salt
2 cups water, enough to cover eggs

PENNSYLVANIA DUTCH PICKLED BEETS AND EGGS

A gift from the Amish.

Provided by Cindy

Categories Side Dish Vegetables

Yield 8

Number Of Ingredients 9

Pennsylvania Dutch Pickled Beets and Eggs image

Steps:

Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside.
In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes.
Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 44.9 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 498.3 mg, Sugar 26 g

Ingredients

8 eggs
2 (15 ounce) cans whole pickled beets, juice reserved
1 onion, chopped
1 cup white sugar
¾ cup cider vinegar
½ teaspoon salt
1 pinch ground black pepper
2 bay leaves
12 whole cloves

More about "pickled red beet eggs recipes"

PICKLED RED BEET EGGS - SIMPLE SEASONAL

Web Apr 8, 2020 Discard the shells. Drain the beets, reserving 1 C of the juice. Place the beets at the bottom of the mason jar. Next, layer the cooked, …
From simpleseasonal.com
Reviews 1
Servings 12
Cuisine American
Category Sides

Cook the eggs with these easy-peel instructions. In a large pot bring 1 inch of water to a boil. Once the water is boiling, reduce the heat to medium-low. Place the eggs into a steaming basket, and then into the pot so that they are not touching the water in the pot, and cover. Steam for 13 minutes. Next, place the eggs into an ice bath and cool for 15 minutes. Tap the eggs on your kitchen counter and easily peel. Discard the shells.
Place the beets at the bottom of the mason jar. Next, layer the cooked, peeled eggs on top of the beets.
In a small sauce pan combine the sugar, water, cider vinegar, cinnamon stick, cloves, peppercorns, allspice berries, bay leaf and the 1 C of reserved beet juice. Bring to a boil and then remove from the heat. Place the onions in the hot liquid and allow it to cool for 15 minutes. Pour the partially-cooled liquid through a strainer, separating out the spices, into the jar with the beets and eggs.

Pickled Red Beet Eggs Recipes

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

PICKLED RED BEET EGGS

Oh, yeah! Gotta have these at a picnic here in Pa.! Prep/cook time does not include chilling for 8 hours.

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 I

Enjoy these pickled eggs with a rosy complexion courtesy of beet juice.

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 AND RED BEETS

Make and share this Pickled Eggs and Red Beets recipe from Food.com.

PENNSYLVANIA DUTCH PICKLED BEETS AND EGGS

A gift from the Amish.

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