Pickled Red Beet Eggs

Pickled Red Beet Eggs

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"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!"

Ingredients

45 m {{adjustedServings}} servings 108 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 108 kcal
  • 5%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 212 mg
  • 71%
  • Sodium:
  • 112 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
  2. 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.
  3. 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.
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Reviews

102
  1. 122 Ratings

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I felt that the sugar/vinegar ratio was off here. This tasted more like it should have been entitled "sweet and sour eggs" rather than pickled eggs. I had to add a lot more vinegar to offset the...

Does anyone have the secret to peeling eggs. I punch a hole in the bottom and they just do not come off the shell. They look awful !!! thanks

This was a very good recipe. I added a 2 more cans of beets- there did not seem to be enough juice to cover the eggs- plus my husband will eat the extra beets. My mother in law makes beet eggs f...