Red Beet Pickled Eggs Recipes

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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.

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 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.

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

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

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 RED BEETS

use the leftover sweet and sour red beet juice syrup to make "red beet eggs": poor 2 1/2 c cooled syrup over 6 peeled hardboiled eggs and let them soak overnight in the refridgerator. yum yum!

Provided by khah3765

Categories     < 60 Mins

Time 40m

Yield 10 serving(s)

Number Of Ingredients 7



Pickled Red Beets image

Steps:

  • scrub beets and remove tops.
  • Cook beets until tender.
  • Drain and reserve beet juice.
  • Remove skins and cut beets into chunks.
  • Combine vinegar, juice, sugar,& spices.
  • Bring to a boil. Remove spices. Add beet chunks and boil again. Pour into hot sterilized jars and seal.

Nutrition Facts : Calories 160.5, Fat 0.3, Sodium 596, Carbohydrate 36.2, Fiber 4.6, Sugar 31.3, Protein 2.6

20 medium red beets
2 1/2 cups apple cider vinegar
2 1/2 cups beet juice
1 cup granulated sugar
2 teaspoons salt
10 whole cloves
2 cinnamon sticks

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

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

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