Pickled Eggs And Red Beets Recipes
PICKLED RED BEET EGGS
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
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.
BEETY PICKLED EGGS
With some pickled-beet juice and thinly sliced red onion, classic pickled eggs get a pink twist. Serve as a snack or on the side of a leafy green salad.
Provided by Food Network Kitchen
Categories side-dish
Time P1DT3h30m
Yield 12 pickled eggs
Number Of Ingredients 8
Steps:
- Bring the vinegar, 3/4 cup of the pickling liquid, the onions, 4 teaspoons salt, the mustard seeds, coriander seeds and sugar to a boil in a medium saucepan over medium heat, stirring to dissolve the salt and sugar. Reduce the heat, cover and let the brine simmer for 5 minutes.
- Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick. Put 3 eggs and 1/4 of the beets in each of 2 glass quart jars with lids. Ladle in enough brine to cover. Add 3 more eggs to each jar, divide the remaining beets between them and ladle in more brine to cover, leaving about 1/4 inch of space at the top. Close the jars, let cool to room temperature, then refrigerate for at least 24 hours before serving.
- Serve the eggs and beets halved or quartered, with some of the onions and pickling liquid spooned on top. (The eggs will keep, covered by liquid and refrigerated, up to 5 days.)
PICKLED EGGS AND RED BEETS, PENNSYLVANIA DUTCH STYLE
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
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.
RED BEET EGGS
Steps:
- Mix sugar, salt, cider vinegar, water, 1 cup beet juice, mixed pickling spice, and heat and let simmer for 15 minutes. Add red beets into mixture. Pour over hard boiled, peeled eggs. Refrigerate overnight. Slice in half before serving.
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.
AMISH PICKLED EGGS AND BEETS
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
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.
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 AND RED BEETS
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
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 RED BEET EGGS
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
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
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
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
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 RED BEETS
use the leftover sweet and sour red beet juice syrup to make "red beet eggs": poor 2 1/2 c cooled syrup over 6 peeled hardboiled eggs and let them soak overnight in the refridgerator. yum yum!
Provided by khah3765
Categories < 60 Mins
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- scrub beets and remove tops.
- Cook beets until tender.
- Drain and reserve beet juice.
- Remove skins and cut beets into chunks.
- Combine vinegar, juice, sugar,& spices.
- Bring to a boil. Remove spices. Add beet chunks and boil again. Pour into hot sterilized jars and seal.
Nutrition Facts : Calories 160.5, Fat 0.3, Sodium 596, Carbohydrate 36.2, Fiber 4.6, Sugar 31.3, Protein 2.6
RED BEET EGGS
A festive assortment of pickled eggs, onions and beets that is perfect for picnics or family gatherings
Provided by Mercy
Categories Lunch/Snacks
Time P1DT25m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Hard boil eggs and peel (cover the eggs with cold water, bring to a hard boil, boil for two minutes, cover and remove from heat; let set for 15 minutes before rinsing with cold water and peeling).
- While eggs are still warm, boil together water, vinegar, sugar and salt.
- Add the beets, onions and eggs to the hot mixture.
- Refrigerate for at least 24 hours before serving.
Nutrition Facts : Calories 107.6, Fat 4.5, SaturatedFat 1.4, Cholesterol 186.1, Sodium 674.3, Carbohydrate 10.5, Fiber 1.2, Sugar 8.7, Protein 6.3
ROSY PICKLED EGGS
This is my mom's famous recipe (at least with those who have tasted them) for pickled red beet eggs. They're a must at any picnic, and never go to waste. The longer they marinate, the better they look and taste, so try not to dip into them for at least 3 days. TIP: I like my eggs to be a nice dark pink, and to have plenty of extra beet slices, so I usually double up on the red beets and juice. You can also use small eggs instead of large if you're making them for a crowd. Time does not include cooking or marinating the eggs.
Provided by LadyAngel1124
Categories Pennsylvania Dutch
Time 5m
Yield 12 eggs, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix first seven ingredients in a large jar. (Mom used a big mason jar, I use a one-gallon sun tea jar without a spout.).
- Add the eggs, and refrigerate for several days.
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