PICKLED EGG RECIPE 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.

PICKLED EGGS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Pickled Eggs Recipe: How to Make It - Taste of Home image

This is a perfect recipe to use already prepared hard-boiled egg. They would be great for a brunch or springtime luncheon.—American Egg Board, Linda Braun, Park Ridge, Illinois

Provided by Taste of Home

Categories Appetizers Breakfast Brunch

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 1 dozen.

Number Of Ingredients 7

Ingredients

2 cups white vinegar
1 medium onion, thinly sliced
2 tablespoons sugar
2 teaspoons mixed pickling spices
2 teaspoons curry powder
1 teaspoon salt
12 hard-boiled large eggs, peeled

Steps:

In a medium saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until onion is tender, about 5 minutes. , Place six eggs each in two 1-qt. jars with tight-fitting lids. Pour half of the hot vinegar mixture into each jar; cover with lids. Refrigerate several hours or overnight.

Nutrition Facts : Calories 92 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 212mg cholesterol, SodiumContent 259mg sodium, CarbohydrateContent 4g carbohydrate (3g sugars, FiberContent 0 fiber), ProteinContent 7g protein.

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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
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Total Time 10 minutes
Category Appetizers
Calories 168 calories per serving

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