Pickled Red Beet Eggs Recipes

RED PICKLED EGGS WITH BEET JUICE

Red Pickled Eggs With Beet Juice image

These classic red pickled eggs are a simple preparation with a combination of vinegar, liquid from canned beets, and sugar. Enjoy them as a bar snack.

Provided by Diana Rattray

Time P7DT20m

Number Of Ingredients 7

Ingredients

6 medium eggs, hard-cooked
1 cup apple cider vinegar
1 cup beet liquid (from canned beets)
1/3 cup sugar
1/2 teaspoon kosher salt
1/4 cup chopped onion
3 whole cloves

Steps:

In a saucepan, combine vinegar, beet liquid, sugar, salt, onion, and whole cloves . Bring to a boil, stirring to dissolve sugar.

Nutrition Facts : Calories 135 kcal, Carbohydrate 17 g, Cholesterol 164 mg, Fiber 1 g, Protein 6 g, SaturatedFat 1 g, Sodium 182 mg, Sugar 15 g, Fat 4 g, ServingSize 6 eggs (6 servings), UnsaturatedFat 0 g

PICKLED EGGS WITH BEETS

Pickled Eggs with Beets image

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

Ingredients

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

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.

PICKLED RED BEET EGGS

Pickled Red Beet Eggs image

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

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

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.

PICKLED RED BEET EGGS

Pickled Red Beet Eggs image

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

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

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

PICKLED EGGS AND RED BEETS

Pickled Eggs and Red Beets image

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

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

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

PENNSYLVANIA DUTCH PICKLED BEETS AND EGGS

Pennsylvania Dutch Pickled Beets and Eggs image

A gift from the Amish.

Provided by Cindy

Categories Side Dish Vegetables

Yield 8

Number Of Ingredients 9

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

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

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