BEETS AND EGGS RECIPES

Name: Pickled Eggs with Beets
Prep time: 10 min
Total time: 10 min
Yield: 12 servings.
Ingredients: 2 cans (15 ounces each) whole beets; 12 hard-boiled large eggs, peeled; 1 cup sugar; 1 cup water; 1 cup cider vinegar

PICKLED EGGS WITH BEETS RECIPE: HOW TO MAKE IT

Pickled Eggs with Beets Recipe: How to Make It 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

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 12 servings.

Number Of Ingredients 5

Ingredients

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, FatContent 5g fat (2g saturated fat), CholesterolContent 212mg cholesterol, SodiumContent 200mg sodium, CarbohydrateContent 23g carbohydrate (21g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

SIMPLE PICKLED EGGS & BEETS RECIPE - FOOD.COM

Simple Pickled Eggs & Beets Recipe - Food.com 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.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

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).

Nutrition Facts : Calories 189.9, FatContent 5.5, SaturatedFatContent 1.7, CholesterolContent 212, SodiumContent 216.5, CarbohydrateContent 26.7, FiberContent 1.7, SugarContent 23.9, ProteinContent 7.7

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