Pickledeggsandredbeets Recipes

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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, PENNSYLVANIA DUTCH STYLE



Pickled Eggs and Red Beets, Pennsylvania Dutch Style image

Learned to love this when we lived in Pennsylvania. It's a special treat for my son. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947

Provided by Molly53

Categories     < 60 Mins

Time 40m

Yield 1 1/2 pints

Number Of Ingredients 7

1 pint small beet (canned beets are fine)
1/4 cup sugar (I use granulated, but you can use brown also)
1/2 cup vinegar
1/2 cup water (I use beet juice for brighter color)
1/2 teaspoon salt
1 teaspoon whole mixed pickling spice
6 hard-boiled eggs, peeled

Steps:

  • Cook, drain, and skin beets if not using canned.
  • Combine remaining ingredients, except eggs.
  • Pour over beets and cook for about 5 minutes.
  • Cool.
  • Place eggs in a large jar and pour cooled beet mixture over.
  • Place in the refrigerator.
  • Let pickle at least two days before using.

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.

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

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.

SIMPLE PICKLED EGGS & BEETS



Simple Pickled Eggs & Beets image

This is a simple, but absolute favorite recipe that I have been eating since I was a little wee one. I usually add 2 cans of beets because I like beets. This recipe keeps well in the refrigerator, and you can add more eggs or beets to the juice at any time, if you need to. Well recieved at picnics and potlucks.

Provided by Manda

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (15 ounce) can whole medium beets, with juice
6 hard-boiled eggs, peeled
1 medium onion, sliced into rings
1 cup white vinegar
1/2 cup white sugar
1/4 teaspoon black pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder

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).

QUICK PICKLED EGGS AND BEETS



Quick Pickled Eggs and Beets image

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

8 eggs
1 (15 ounce) can sliced beets with liquid
½ cup white vinegar
½ cup white sugar
½ cup water
½ teaspoon ground cinnamon

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 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

PICKLED EGGS AND BEETS



Pickled Eggs and Beets image

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

8 large eggs
4 large fresh beets
1 cup water
1 cup white sugar
1 cup white vinegar
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground cloves
1 pinch ground black pepper

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

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

PICKLED EGGS AND BEETS



Pickled Eggs and Beets image

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

1 can (14-1/2 ounces) sliced beets
1/2 cup sugar
1/4 cup white vinegar
1/2 cinnamon stick
6 whole cloves, optional
8 hard-boiled large eggs, peeled

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.

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