PICKLED EGGS WITH BEETS RECIPE: HOW TO MAKE IT
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
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.
QUICK PICKLED BEETS - HOW TO PICKLE BEETS
Beets will develop a sweet and salty flavor ?when pickled, perfect for putting on toasted bread with a spread of goat cheese. Here's how to quickly pickle your own!
Provided by THEPIONEERWOMAN.COM
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 4 cups
Number Of Ingredients 8
Steps:
- Place the beets in a large pot and add enough water just to cover. Bring to a boil over medium-high heat. Cover and reduce the heat to medium-low. Cook for 30 to 40 minutes. Remove the beets from the water and let rest until cool enough to handle. Using a paper towel, rub the beets all over to remove their skins. Cut the beets into wedges and divide them between two pint-sized canning jars, leaving 1-inch of space at the top of the jar. Add the dill sprigs. In a medium saucepan, combine the vinegar, sugar, salt, garlic, peppercorns, mustard seeds and 1½ cups of water. Bring to a boil over medium-high heat and stir well to dissolve the sugar. Remove from the heat immediately and pour over the beets, stopping at ½ inch from the rim of the jar. Cover the jars and let cool to room temperature. Transfer to the refrigerator to cool completely.
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PICKLED EGGS WITH BEETS RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 4.7
Total Time 10 minutes
Category Appetizers
Calories 168 calories per serving
From tasteofhome.com
Reviews 4.7
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Calories 168 calories per serving
- 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.
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- Place the beets in a large pot and add enough water just to cover. Bring to a boil over medium-high heat. Cover and reduce the heat to medium-low. Cook for 30 to 40 minutes. Remove the beets from the water and let rest until cool enough to handle. Using a paper towel, rub the beets all over to remove their skins. Cut the beets into wedges and divide them between two pint-sized canning jars, leaving 1-inch of space at the top of the jar. Add the dill sprigs. In a medium saucepan, combine the vinegar, sugar, salt, garlic, peppercorns, mustard seeds and 1½ cups of water. Bring to a boil over medium-high heat and stir well to dissolve the sugar. Remove from the heat immediately and pour over the beets, stopping at ½ inch from the rim of the jar. Cover the jars and let cool to room temperature. Transfer to the refrigerator to cool completely.
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