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
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
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
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 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
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.
PICKLED EGGS AND BEETS
I grow beets to make this. Tasty eaten alone, or as part of a garden salad.
Provided by Wes
Time P1DT1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Remove roots and greens from beets. Place beets in a Dutch oven, cover with water, and bring to a boil. Cook for 45 minutes.
- Meanwhile, place eggs in a large saucepan and cover with water. Heat to boiling over high heat, then reduce to a simmer and cook for 20 minutes. Rinse in cold water and add a handful of ice to chill the eggs.
- Remove beets from boiling water and rinse. Set aside to cool.
- Combine water, sugar, and vinegar in a saucepan. Add cinnamon, salt, cloves, and pepper; bring to a boil. Reduce heat and simmer for 5 minutes.
- Peel and slice beets and place in a glass or plastic container. Peel eggs and place in the same container. Pour vinegar mixture over top. Cover and chill in the refrigerator for 24 hours, mixing occasionally to ensure eggs and beets remain covered by liquid.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 37.5 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 3.6 g, Protein 8.3 g, SaturatedFat 1.6 g, Sodium 240.5 mg, Sugar 33.8 g
QUICK PICKLED EGGS AND BEETS
You Will Adore These Quick Pickled Eggs and Beets. They Are Super Simple to Make and They Taste Really Delicious. These Are the Perfect...
Provided by Jelena Mardere
Time 4h20m
Yield 8
Number Of Ingredients 6
Steps:
- Place 8 eggs in a saucepan and cover with cold water. Bring the water to a boil. Once boiling, remove immediately from the heat. Cover the saucepan and let the eggs stand in hot water for 10-12 minutes.
- Remove the eggs from the hot water. Cool and peel. Place the shelled eggs in a glass or plastic container and set aside.
- Combine 1 can of sliced beets and their liquid with ½ a cup of white vinegar, ½ a cup of white sugar, ½ a cup water and ½ a teaspoon of ground cinnamon. Bring to a boil and stir until the sugar is completely dissolved.
- Pour the pickling liquid over the eggs. Cover and chill for 4 hours or overnight.
- Serve or store in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 137, Protein 6.8g, Carbohydrate 16.8g, Fiber 1g, Fat 5g, Cholesterol 186mg
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