Amish Pickled Eggs And Beets Recipe 395

AMISH PICKLED EGGS AND BEETS

Amish Pickled Eggs and Beets image

This is an easy recipe that my grandmother used to serve in the spring. My brother still refers to this dish as "Easter eggs". Slices of onion or hot pepper may also be added to the pickling liquid with the beets and eggs.

Provided by Mercy

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 cup cider vinegar
1 cup beet juice (add water, if necessary, to make 1 cup)
1/2 cup brown sugar (packed)
1 teaspoon salt
6 hard-boiled eggs, shelled
1 (15 ounce) can small round beets

Steps:

Boil first four ingredients gently for 5 minutes.
Cool the liquid then pour over eggs and beets, cover and let stand overnight (or up to three days) in the refrigerator.
To serve, cut eggs in half or quarters.

RED BEET PICKLED EGGS

Red Beet Pickled Eggs image

This is a tasty Pennsylvania Dutch favorite recipe that adds tons of flavor to beets and eggs and gives them a beautiful red color.

Provided by Patti Estep

Categories Appetizers and Snacks

Time P1DT35m

Number Of Ingredients 8

Ingredients

3 large beets washed and most of the tops cut off
1 cup cider vinegar
1 cup granulated sugar
1 cup cold water
1 teaspoon clove powder
1 teaspoon allspice
1 teaspoon cinnamon
3 hard boiled eggs peeled

Steps:

Boil the beets in water until they are fork tender.
Peel and slice the beets.
Place beets and eggs in a 1 quart mason jar.
Pour vinegar, sugar and water into a medium saucepan. Add spices and bring to a boil. Stir until all the sugar has dissolved.
Pour the pickling liquid over the beets and eggs. Allow to cool slightly before moving to the refrigerator.
The pickled eggs will be ready to eat in a day or two. The beets can be left in the jar for up to two weeks.

Nutrition Facts : Calories 91 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 186 milligrams cholesterol, Fat 4.8 grams fat, Fiber .7 grams fiber, Protein 6.8 grams protein, SaturatedFat 1.6 grams saturated fat, ServingSize 1, Sodium 105 grams sodium, Sugar 2.6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

PICKLED EGGS AND BEETS

Pickled Eggs and Beets image

I used to make these when I worked at a deli, the recipe came from the owners wife. I always make this recipe every year for Easter. I like to use Libby's Whole Beets if you can find them, it gives them a deep purple color.

Provided by Shorty 2

Categories Vegetable

Time 45m

Yield 1 1 egg per person, 24 serving(s)

Number Of Ingredients 5

Ingredients

2 cans whole beets
2 dozen hard-boiled eggs, peeled
1 cup sugar
3/4 cup cider vinegar
1 dash salt

Steps:

Drain juice from beets into med sauce pan.
add sugar, vinegar and salt.
stir and heat until sugar is dissolved (watch it boils over fast}.
Place cooked eggs in container put beets on top, pour mixture over eggs put in fridge for 2 to 3 days.

Nutrition Facts : Calories 127.8, Fat 5.4, SaturatedFat 1.6, Cholesterol 186.5, Sodium 97.8, Carbohydrate 12.7, Fiber 0.8, Sugar 11.9, Protein 6.9

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