Pickled Red Beet Eggs

Pickled Red Beet Eggs

104
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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 servings 108 cals
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Original recipe yields 12 servings

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Nutrition

  • 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.

Reviews

104
  1. 124 Ratings

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Most helpful

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

Most helpful critical

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...

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...

These were so simple to make, I have been searching for a recipe to make these and Iam so glad that i used this one, I made them for my Father and he loved them they reminded him of the ones his...

Perfect, perfect, perfect! The PA Dutch really do know what they're doing when it comes to down home cooking. (maybe I'm a little biased being from PA and all). This recipe is exactly what I ...

My mother made this recipe too. She used to put the beets and onions in a large jar first. Then the eggs and screw on the top. Turn it upside down in the frig for about 2-3 days. The eggs turn d...

The recipe didn't tell you what kind of vinegar to use. I used 1/2 cup cider vinegar and after adding the 1/4 cup sugar I found it was to tart. I added 1/2 cup more sugar and after adding the ...

My family has been makeing "pickeled eggs" for as long as i can remember but these are the best i have ever tasted.

Although this tasted fine, there is not enough liquid in the recipe to cover both the eggs and the beets. I had to stir often, and did not get the uniform color I expected.