Beet pickled eggs are a colorful and zesty delicacy that adds a unique flavor to any dish. This delightful appetizer or snack is made with hard-boiled eggs marinated in a tangy pickling solution infused with the earthy sweetness of beets. The vibrant hue of the beets seeps into the eggs, creating an eye-catching presentation that is sure to impress your guests. The pickling process not only preserves the eggs but also enhances their flavor, resulting in a delightful combination of sweet, sour, and savory notes. Whether you enjoy them as a standalone snack or incorporate them into salads, sandwiches, or deviled eggs, beet pickled eggs are a versatile culinary creation that promises to tantalize your taste buds.
Let's cook with our recipes!
PICKLED RED BEET EGGS
My Pennsylvania Dutch grandmother, Florence Walter, used to make these. They are especially great for picnics. The combination of pickled eggs, beets, and onions is really something special. A great way to use up left-over Easter-eggs too!
Provided by GOURMETFOX
Categories Appetizers and Snacks Pickled Egg Recipes
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
- Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes.
- Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.
Nutrition Facts : Calories 108 calories, Carbohydrate 8.1 g, Cholesterol 212 mg, Fat 5.3 g, Fiber 0.5 g, Protein 6.6 g, SaturatedFat 1.6 g, Sodium 112.4 mg, Sugar 7.2 g
BEET-PICKLED EGGS
Hard-boiled eggs pickled in the juice of beets offer an unexpected pop of color and flavor. These are great in your favorite deviled egg recipe, too!
Provided by By Paula Jones
Categories Appetizer
Time 5h15m
Yield 4
Number Of Ingredients 5
Steps:
- In pint-size glass jar, place peeled eggs. (A wide-mouth jar works the best.)
- Into 2-quart saucepan, drain liquid from can of beets. (Reserve beets for another use or discard.) Add sugar, vinegar and cloves. Heat over medium-high heat, stirring to dissolve sugar, until mixture comes to a boil. Remove from heat.
- Carefully pour hot liquid over eggs. Cool completely, about 1 hour.
- Cover jar tightly with lid. Refrigerate at least 4 hours before serving.
Nutrition Facts : ServingSize 1 Serving
PICKLED BEET DEVILED EGGS
Provided by Molly Yeh
Categories appetizer
Time 4h35m
Yield 2 dozen deviled eggs
Number Of Ingredients 14
Steps:
- Put the beet in a medium saucepan and add the balsamic vinegar, brown sugar, peppercorns, bay leaf, 3/4 cup cider vinegar, 1 tablespoon salt and 3 cups water and bring to a boil. Let boil until the sugar is completely dissolved, about 5 minutes. Add the peeled eggs to the pan, then cover and refrigerate for at least 4 hours and up to overnight for a deeper pink color.
- Cut the eggs in half, then scoop out the yolks and place them in a medium bowl. Put the egg white halves on a serving platter. Add the mayonnaise, Dijon, chives, remaining tablespoon cider vinegar and a bunch of grinds of black pepper to the bowl with the yolks. Use a fork to mash the yolks until smooth and creamy and well combined. Transfer the mixture to a large resealable plastic bag and snip about 1/2-inch off of one of the corners. Pipe the mixture into the holes of the egg whites. Sprinkle the chopped pistachios over the top, then place 1 piece baby arugula on top of each egg. Sprinkle the platter with the crumbled goat cheese.
PENNSYLVANIA DUTCH RED BEET EGGS AND PICKLED BEETS
These are simple to make and my family's favorite. We prefer these because they use less sugar than some other recipes and no brown sugar at all. I never cared for beets until I tried these. From my Best-Loved Pennsylvania Dutch Recipes booklet that, sadly, is falling apart page-by-page. The longer they marinate, the redder the eggs become. Great in salads and a beautiful decoration on any platter. NOTE: Prep time does not include hard-boiling eggs or marinating time. 09/16/07 - There are two basic types of red beet eggs and this is my favorite. If you use cider vinegar and add cloves, cinnamon and allspice these become more like spiced apples and closer to recipe #86599. Since these spices can trigger my asthma, I find this simple recipe perfect.
Provided by Kats Mom
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Combine red beets, vinegar and sugar in a pan.
- Stir and heat just enough to dissolve the sugar.
- Add the eggs and refrigerate at least one hour (I prefer overnight).
BEET-PICKLED DEVILED EGGS
Provided by Ian Knauer
Categories Egg Mustard Thanksgiving Quick & Easy Dinner Mayonnaise Beet Caraway Simmer Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 (hors d'oeuvre) servings
Number Of Ingredients 12
Steps:
- Bring water, vinegar, beet, shallot, sugar, bay leaf, and 1/2 teaspoon salt to a boil in a 2-quart saucepan, then simmer, covered, until beet is tender, about 20 minutes. Cool completely, uncovered. Put beet mixture in a container with eggs and marinate, chilled, gently stirring once or twice, at least 2 hours.
- Finely grind caraway seeds in grinder.
- Remove eggs from beet mixture and pat dry (discard beet mixture). Cut in half lengthwise and remove yolks. Mash yolks with mayonnaise, mustard, parsley, and half of caraway. Season with salt and pepper, then divide among egg whites. Sprinkle with remaining caraway.
- What to drink:
- Josmeyer Les Folastries Gewürztraminer '05
PICKLED RED BEET EGGS
Oh, yeah! Gotta have these at a picnic here in Pa.! Prep/cook time does not include chilling for 8 hours.
Provided by Parsley
Categories Lunch/Snacks
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Hardboil the 12 eggs; cool and peel.
- While hard boiled eggs are cooling, boil the undrained can of red beets with the water, cider vinegar, brown sugar and onion in a medium saucepan. Boil for 10 minutes.
- Pour beet mixture over the peeled eggs and refrigerate at least 8 hours or overnight.
BEET-PICKLED DEVILED EGGS
Make and share this Beet-Pickled Deviled Eggs recipe from Food.com.
Provided by ohgal
Categories Very Low Carbs
Time 3h25m
Yield 24 halves, 8 serving(s)
Number Of Ingredients 11
Steps:
- Equipment: an electric coffee/spice grinder or a mortar and pestle.
- Bring water, vinegar, beet, shallot, sugar, bay leaf, and 1/2 teaspoon salt to a boil in a 2-quart saucepan, then simmer, covered, until beet is tender, about 20 minutes. Cool completely, uncovered. Put beet mixture in a container with eggs and marinate, chilled, gently stirring once or twice, at least 2 hours.
- Finely grind caraway seeds in grinder.
- Remove eggs from beet mixture and pat dry (discard beet mixture). Cut in half lengthwise and remove yolks. Mash yolks with mayonnaise, mustard, parsley, and half of caraway. Season with salt and pepper, then divide among egg whites. Sprinkle with remaining caraway.
- Cooks' notes: •Eggs can be marinated, chilled, in an airtight container up to 3 days.
- •Eggs can be filled 2 hours ahead and chilled, loosely covered.
Nutrition Facts : Calories 158.8, Fat 10.5, SaturatedFat 2.8, Cholesterol 281.5, Sodium 205.9, Carbohydrate 4.5, Fiber 0.3, Sugar 2, Protein 9.8
BEET JUICE-PICKLED DEVILED EGGS
TheKitchn w/small adjustments. A small test batch was prepared using three eggs. *I placed the hard boiled eggs into a Mason jar first then poured all the liquid from a 14-16 ounce can of diced beets into the jar followed by the apple cider and only added enough to completely cover the eggs.
Provided by C G
Categories Other Appetizers
Time 15m
Number Of Ingredients 13
Steps:
- 1. Hard boil your eggs and remove the shells. Set the eggs aside to cool.
- 2. BRINE: Pour the juice from a can of beets into a large mason jar or non-reactive bowl. Add cider vinegar, sugar, peppercorns, and salt-enough to cover. Carefully (that beet juice will stain!) lower the peeled eggs into the brine. Cover and refrigerate for at least 12 hours, or up to 3 days. The longer you leave them in the brine, the more sour and pink they'll end up. I brined the eggs for 24 hours.
- 3. FILLING: When brining time is finished, cut each egg in half and scoop out yolks. Place yolks in a medium-sized bowl, along with the Dijon mustard, mayonnaise, curry powder and olive oil. Mix and mash until smooth. Add a little bit of milk or cream to the mixture for extra creaminess. Salt and pepper to taste.
- 4. Using a pastry bag or a plastic bag with the corner cut off, pipe the yolk mixture back into the pink egg cavities. Garnish with chopped herb and season with salt and pepper.
Tips:
- Use fresh, farm eggs for the best flavor and texture.
- Prick the eggshells with a pin or toothpick to prevent them from cracking during boiling.
- Boil the eggs for exactly 10 minutes for a soft-boiled egg, 12 minutes for a medium-boiled egg, and 15 minutes for a hard-boiled egg.
- Immediately transfer the eggs to an ice bath to stop the cooking process and make them easier to peel.
- Use a vinegar-based pickling solution with a ratio of 1 part vinegar to 2 parts water.
- Add sugar, salt, and spices to the pickling solution to taste.
- Pack the eggs tightly into a jar and cover them completely with the pickling solution.
- Store the pickled eggs in a cool, dark place for at least 2 weeks before eating.
Conclusion:
Pickled eggs are a delicious and versatile snack or appetizer that can be enjoyed on their own or as part of a larger meal. They are also a great way to use up leftover hard-boiled eggs. With so many different flavor combinations to choose from, there is sure to be a pickled egg recipe that everyone will enjoy. So next time you are looking for a new and exciting way to enjoy eggs, give pickled eggs a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love