Best 3 Pickled Red Beet Eggs Recipes
Pickled red beet eggs are a delightful and vibrant appetizer or side dish that can add a burst of color and flavor to any gathering. Made with hard-boiled eggs, beets, vinegar, and spices, these eggs are a delightful combination of tangy, sweet, and earthy flavors. Whether you are looking for a unique and flavorful snack or a colorful addition to your next party platter, pickled red beet eggs are sure to be hit.
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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
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.
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).
Tips:
- For the best pickled red beet eggs, use fresh, hard-boiled eggs. Older eggs may not peel as easily and may have a less vibrant color.
- To make peeling the eggs easier, place them in a bowl of ice water immediately after boiling. Let them cool for at least 5 minutes before peeling.
- Use a variety of beets to create different colors and flavors of pickled eggs. Red beets are the most common, but you can also use golden beets or Chioggia beets.
- Beets can also be cooked in advance and stored in the refrigerator for up to 5 days. To cook beets, wrap them in foil and bake at 400 degrees Fahrenheit for about 1 hour or until tender.
- The pickling liquid can be reused multiple times. Simply add new eggs and beets to the jar and cover with the pickling liquid. The eggs will be ready to eat in about 2 weeks.
Conclusion:
Pickled red beet eggs are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they also make a great gift. With a little planning, you can enjoy pickled red beet eggs all year long.
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