PICKLED BEETS EGGS RECIPES

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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

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

PICKLED BEETS RECIPE: HOW TO MAKE IT



Pickled Beets Recipe: How to Make It image

The pickled beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. —Sara Lindler, Irmo, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Total Time 40 minutes

Prep Time 35 minutes

Cook Time 5 minutes

Yield 8 servings.

Number Of Ingredients 6

8 medium fresh beets
1 cup vinegar
1/2 cup sugar
1-1/2 teaspoons whole cloves
1-1/2 teaspoons whole allspice
1/2 teaspoon salt

Steps:

  • Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside. , In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.

Nutrition Facts : Calories 71 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 186mg sodium, CarbohydrateContent 18g carbohydrate (16g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

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PICKLED BEETS RECIPE: HOW TO MAKE IT
The pickled beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. —Sara Lindler, Irmo, South Carolina
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Reviews 4.7
Total Time 40 minutes
Category Side Dishes
Calories 71 calories per serving
  • Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside. , In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.
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