PICKLED BEETS AND EGGS RECIPES 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 - TASTE OF HOME

Pickled Eggs with Beets Recipe: How to Make It - Taste of Home 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.

AMISH PICKLED EGGS AND BEETS RECIPE - FOOD.COM

Amish Pickled Eggs and Beets Recipe - Food.com image

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.

Total Time 15 minutes

Prep Time 15 minutes

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 cup cider vinegar
1 cup beet juice (add water, if necessary, to make 1 cup)
1/2 cup brown sugar (packed)
1 teaspoon salt
6 hard-boiled eggs, shelled
1 (15 ounce) can small round beets

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.

Nutrition Facts : Calories 187, FatContent 5.4, SaturatedFatContent 1.6, CholesterolContent 186.5, SodiumContent 511.7, CarbohydrateContent 26, FiberContent 1.4, SugarContent 24.2, ProteinContent 7.5

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