PICKLED EGGS BEETS RECIPES
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 EGGS AND BEETS RECIPE | ALLRECIPES
Easy and simple way to make pickled beets and eggs. You can double the recipe for larger gatherings. This is my late grandmother's recipe and everyone loves it. Will keep in fridge for up to 2 weeks.
Provided by Cathy Swanson
Categories Appetizers and Snacks Pickled Egg Recipes
Total Time 4 hours 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 8 servings
Number Of Ingredients 6
Steps:
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container.
- In a saucepan, combine beets, vinegar, sugar, water and cinnamon. Bring to a boil, and stir until sugar is dissolved. Pour over eggs. Cover, and chill for 4 hours or overnight.
Nutrition Facts : Calories 137 calories, CarbohydrateContent 16.8 g, CholesterolContent 186 mg, FatContent 5 g, FiberContent 1 g, ProteinContent 6.8 g, SaturatedFatContent 1.6 g, SodiumContent 173.6 mg, SugarContent 15.8 g
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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.
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Reviews 5.0
Total Time 15 minutes
Calories 187 per serving
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Reviews 5.0
Total Time 15 minutes
Calories 187 per serving
- To serve, cut eggs in half or quarters.
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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.
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Reviews 5.0
Total Time 20 minutes
Calories 189.9 per serving
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 189.9 per serving
- Refrigerate for at least 2 hours before serving (the longer this sits, the better it gets).
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Join Alton Brown in jarring his Pickled Beets recipe from Good Eats on Food Network for a tangy vinegar-laced salad topper, side dish and more.
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PICKLED BEETS RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
From tasteofhome.com
Reviews 4.7
Total Time 40 minutes
Category Side Dishes
Calories 71 calories per serving
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Total Time 40 minutes
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Calories 71 calories per serving
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