Aunt Inas Pickled Red Eggs And Beets Recipes

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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

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.

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

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

AUNT JEAN'S PICKLED EGGS AND BEETS



Aunt Jean's Pickled Eggs and Beets image

Provided by Billie Hillier

Categories     Side Dishes

Number Of Ingredients 4

1 can red beets
1 cup vinegar
1 cup sugar
Hard boiled eggs

Steps:

  • 1 can of red beets. Drain juice (about 1 cup?) Put in lg. pan.
  • Add to juice: (Can add enough water to make 1 cup of juice)
  • 1 cup vinegar
  • 1 cup sugar (or ¾ cup?)
  • (optional = ¼ tsp salt if cook raw beet, ____)
  • Stir & bring to a boil.
  • Add beet & again bring to a boil.
  • Put in shelled, hard boiled eggs in eg. bowl.
  • Add beet.
  • Pour liquid ingredients over

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

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

RED BEET PICKLED EGGS



Red Beet Pickled Eggs image

This easy recipe for red beet pickled eggs is one you will make time and time again. Perfect for any holiday gathering.

Provided by The Southern Lady Cooks

Categories     Side Dish

Number Of Ingredients 8

1 14.5 ounce can sliced pickled beets, drain and save juice
6 hard boiled eggs (peeled)
1/2 medium sized onion (sliced in rings)
1/2 cup apple cider vinegar
1/2 cup water
2 teaspoons brown sugar
pinch black pepper
1/4 teaspoon salt

Steps:

  • Place juice from the beets, apple cider vinegar, water, brown sugar, pepper and salt in a pot on top of the stove. Bring to a low boil and cook for about 5 minutes. Place eggs, sliced beets and onion rings in a jar that has a lid.
  • Pour the boiled beet juice mixture over the eggs, beets and onions. Put the lid on and place in refrigerator for at least 24 hours. I usually do about 2 days and stir a couple times so the eggs get colored evenly. You can add more vinegar or more water depending on whether you like them less strong or stronger.
  • You can also add spices like garlic cloves, cinnamon, bay leaves or regular cloves. We like them as the recipe states above but this is a fun recipe to experiment with and make to suit your taste. Makes 6 pickled red beet eggs.

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

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

AUNT INA'S PICKLED RED EGGS AND BEETS



Aunt Ina's Pickled Red Eggs and Beets image

We can't have a family reunion without these. Aunt Ina made them and then my Mom started making them for the other side of the family, too. Now I'm the one who makes the red eggs.

Provided by Kathie Carr

Categories     Other Appetizers

Time 15m

Number Of Ingredients 9

8 hard boiled eggs, peeled
2 can(s) (15 ounces each) whole pickled beets, drain and reserve juice
2 large onions, thinly sliced
1 cup sugar
3/4 c apple cider vinegar
1/2 tsp salt
1/8 tsp black pepper
2 bay leaves
12 whole cloves

Steps:

  • 1. Place eggs, beets, and onions in a non- reactive glass or plastic container. Set aside. In a medium 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 for 5 minutes. Pour hot liquid over eggs and beets. Cover and refrigerate for 24-48 hours before serving. To serve remove bay leaves, cloves (and onions, if desired) and serve cold.
  • 2. These eggs will not spoil for a long time but they become tough after 3 or 4 days so should be used up before then.

PICKLED EGGS AND BEETS



Pickled Eggs and Beets image

Easy and simple way to make pickled beets and eggs. You can double the recipe for larger gatherings. My Grandmother is ffrom PA Dutch country and this is hoew she makes these Easter-time favorites!

Provided by Little Bee

Categories     Lunch/Snacks

Time 4h10m

Yield 10 serving(s)

Number Of Ingredients 7

10 eggs
1 (15 ounce) can sliced beets, with liquid
3/4 cup white vinegar
1/4 cup white sugar
1/2 cup water
salt and pepper
1/2 teaspoon ground cinnamon (optional)

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. Place eggs in a large plastic container or jarPour over eggs. Cover, and chill for 3 days.

Nutrition Facts : Calories 115.5, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 104.1, Carbohydrate 9.8, Fiber 0.9, Sugar 8.9, Protein 7

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