“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!” - by GOURMETFOX
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- 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
Amount Per Serving (12 total)
- Calories
- 108 cal
- 5%
- Fat
- 5.3 g
- 8%
- Carbs
- 8.1 g
- 3%
Based on a 2,000 calorie diet
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Reviews (85)
Rate This Recipe
"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 sweet..." See moreness. With that change they were just what I was looking for. Very beautiful in color too. Thanks!"
Roe
"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..." See more"
CRAZY4CARDS123
"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 for Eas..." See moreter every year-she would not give me the recipe-I asked her for it a few times and she kept ignoring me- well she can keep her stinking recipe because this one is real close to hers!"
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