Pickled Eggs Beets And Onions Recipes

PICKLED EGGS WITH BEETS

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.

PICKLED RED BEET EGGS

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.

PICKLED BEETS & ONIONS

Steps:

• Cut off all but 2-inches of the beet tops, leave the root ends attached.
• Peel and slice the onions into 1/4-slices. Heat enough water to cover beets to boiling.
• Add beets and 2 t vinegar for each quart of water used. Cover and heat to boiling. Cook until beets are tender, 35 to 45 minutes; drain.
• Run cold water over beets, slip off skins and remove the root ends. Cut beets into 1/4-inch slices.
• Heat remaining ingredients to boiling in a 6-quart Dutch oven, reduce heat.
• Simmer, uncovered 10 minutes, stir in beets.
• Pack beets and onions in hot jars, leaving 1/2-inch headspace. Heat syrup to boiling. Pour over beets and onions, leaving about 1/2-inch headspace; seal.
• Process 30 minutes in boiling water bath. Makes about 8 Pints.
• NOTE: 7 cans (16 ounces each) sliced beets, drained, can be substituted for the beets in the above recipe.

PENNSYLVANIA DUTCH PICKLED BEETS AND EGGS

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.

SIMPLE PICKLED EGGS & BEETS

Steps:

• In saucepan, boil vinegar, sugar, pepper, salt and garlic powder until sugar is melted.
• Let cool In large container, combine beets, eggs, and onions.
• Pour vinegar mixture over all and mix to combine.
• Refrigerate for at least 2 hours before serving (the longer this sits, the better it gets).