Pickled Eggs And Red Beets Food
PICKLED EGGS WITH BEETS
Ever since I can remember, my Mother served this pickled egg recipe at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. -Mary Banker, Fort Worth, Texas
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar. , In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool., Cover tightly and refrigerate for at least 24 hours before serving.
Nutrition Facts : Calories 168 calories, Fat 5g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 200mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 7g protein.
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 EGGS AND RED BEETS
Make and share this Pickled Eggs and Red Beets recipe from Food.com.
Provided by Veronica in North C
Categories < 30 Mins
Time 30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Wash and boil a 1 gallon glass jar.
- Place eggs in jar.
- Cover with remaining ingredients.
- Set in frig for at least 2 days before serving.
Nutrition Facts : Calories 82.8, Fat 5.3, SaturatedFat 1.6, Cholesterol 212, Sodium 644.5, Carbohydrate 1.8, Fiber 0.2, Sugar 1.1, Protein 6.4
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.
PICKLED EGGS AND RED BEETS, PENNSYLVANIA DUTCH STYLE
Learned to love this when we lived in Pennsylvania. It's a special treat for my son. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947
Provided by Molly53
Categories < 60 Mins
Time 40m
Yield 1 1/2 pints
Number Of Ingredients 7
Steps:
- Cook, drain, and skin beets if not using canned.
- Combine remaining ingredients, except eggs.
- Pour over beets and cook for about 5 minutes.
- Cool.
- Place eggs in a large jar and pour cooled beet mixture over.
- Place in the refrigerator.
- Let pickle at least two days before using.
AMISH PICKLED EGGS AND BEETS
This is an easy recipe that my grandmother used to serve in the spring. My brother still refers to this dish as "Easter eggs". Slices of onion or hot pepper may also be added to the pickling liquid with the beets and eggs.
Provided by Mercy
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Boil first four ingredients gently for 5 minutes.
- Cool the liquid then pour over eggs and beets, cover and let stand overnight (or up to three days) in the refrigerator.
- To serve, cut eggs in half or quarters.
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).
SIMPLE PICKLED EGGS & BEETS
This is a simple, but absolute favorite recipe that I have been eating since I was a little wee one. I usually add 2 cans of beets because I like beets. This recipe keeps well in the refrigerator, and you can add more eggs or beets to the juice at any time, if you need to. Well recieved at picnics and potlucks.
Provided by Manda
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In saucepan, boil vinegar, sugar, pepper, salt and garlic powder until sugar is melted.
- Let cool In large container, combine beets, eggs, and onions.
- Pour vinegar mixture over all and mix to combine.
- Refrigerate for at least 2 hours before serving (the longer this sits, the better it gets).
PICKLED EGGS AND BEETS
This is a popular dish, especially at Eastertime when hard-cooked eggs are abundant.-Ellen Benninger, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Drain beets, reserving juice. Add enough water to juice to measure 3/4 cup; place in saucepan. Add sugar, vinegar, cinnamon stick and cloves if desired; bring to a boil. Remove from the heat. , Place eggs in a bowl; top with beets. Pour liquid over all. Cover and chill for 4 hours or overnight. Remove the cinnamon stick and cloves before serving.
Nutrition Facts : Calories 142 calories, Fat 5g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 162mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 7g protein.
PICKLED RED BEETS
use the leftover sweet and sour red beet juice syrup to make "red beet eggs": poor 2 1/2 c cooled syrup over 6 peeled hardboiled eggs and let them soak overnight in the refridgerator. yum yum!
Provided by khah3765
Categories < 60 Mins
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- scrub beets and remove tops.
- Cook beets until tender.
- Drain and reserve beet juice.
- Remove skins and cut beets into chunks.
- Combine vinegar, juice, sugar,& spices.
- Bring to a boil. Remove spices. Add beet chunks and boil again. Pour into hot sterilized jars and seal.
Nutrition Facts : Calories 160.5, Fat 0.3, Sodium 596, Carbohydrate 36.2, Fiber 4.6, Sugar 31.3, Protein 2.6
More about "pickled eggs and red beets food"
PICKLED BEETS AND EGGS RECIPE - KAY CHUN - FOOD & WINE
Dec 6, 2013 Layer the beets, onion, eggs and dill in a heatproof 1-quart glass jar and cover with the pickling liquid. Let stand at room temperature for 2 …
From foodandwine.com
5/5 Total Time 3 hrs 30 minsAuthor Kay Chun
From foodandwine.com
5/5 Total Time 3 hrs 30 minsAuthor Kay Chun
- Preheat the oven to 450°. Wrap the beets in foil and roast for about 1 hour, until tender. When cool enough to handle, slip off the skins and quarter the beets.
- Meanwhile, in a medium saucepan, combine the vinegar, water, garlic, sugar, peppercorns and salt. Bring to a boil and simmer over moderately high heat, stirring, until the sugar is dissolved, about 5 minutes. Let the pickling liquid cool to warm, about 15 minutes.
- Layer the beets, onion, eggs and dill in a heatproof 1-quart glass jar and cover with the pickling liquid. Let stand at room temperature for 2 hours. Cover and refrigerate overnight.
HOW LONG CAN YOU KEEP PICKLED EGGS AND BEETS IN THE REFRIGERATOR?
Nov 5, 2022 Pickled eggs are a fun and easy way to enjoy a delicious and nutritious side dish. However, like any other food, they can last in the fridge for up to four days. To make sure your …
From testfoodkitchen.com
From testfoodkitchen.com
PICKLED EGGS WITH BEETS | FOODTALK - FOODTALKDAILY.COM
Oct 26, 2021 9 whole hard boiled eggs, peeled; 1 medium red onion, sliced in thin rings; 450 gr precooked beets with juice, thinly sliced - not thicker than 0,5 cm. Save the beet juice, about …
From foodtalkdaily.com
From foodtalkdaily.com
PICKLED RED BEET EGGS RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
9-10 hard-boiled eggs, peeled: 1 cup white vinegar: 1 cup beet juice (or beet cooking water) 1/2 small onion: 2 Tbsp. sugar: 2 Tbsp. salt: 6-8 cloves: 4-5 allspice berries
From stevehacks.com
From stevehacks.com
PICKLED RED BEET EGGS | NESCO
Oct 7, 2020 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, …
From nesco.com
From nesco.com
TOP 48 PICKLED RED BEETS AND EGGS RECIPE RECIPES
Pickled Eggs and Red Beets, Pennsylvania Dutch Style . 1 week ago food.com Show details . Web Aug 2, 2008 · directions. Cook, drain, and skin beets if not using canned. Combine …
From danastasianne.churchrez.org
From danastasianne.churchrez.org
HOW TO PICKLE EGGS WITH BEETS? - COOKING TOM
Pickling is a way to prevent the food from spoiling in the future. It is done by putting food in a solution of salt, vinegar, or other acidic agents and sometimes spices. This solution is then …
From cookingtom.com
From cookingtom.com
SIMPLE RED BEET PICKLED EGGS - SWISS VILLA
Dec 28, 2016 4 cups canned red beets in water. ½ teaspoon of salt. Dissolve the sugar or honey in the vinegar. Place the eggs into a gallon jar or other tall container so as to keep the …
From swissvillallc.com
From swissvillallc.com
RED BEET EGGS USING FRESH BEETS - PRIMALLY INSPIRED
1 dozen hardboiled peeled eggs (for a hardboiled egg tutorial, click HERE); 8-10 small to medium sized beets (about 1.5 pounds), scrubbed clean; 6 cups of water
From primallyinspired.com
From primallyinspired.com
PICKLED EGGS AND RED BEETS RECIPE BY ADMIN | IFOOD.TV
Aug 22, 2010 Boil beets until tender. Skin and put in a deep bowl. Bring water, vinegar, sugar, spices and salt to a boil. Pour over beets and let stand overnight. Place eggs in the mixture, …
From ifood.tv
From ifood.tv
PICKLED RED BEET EGGS – FOOD IN JARS
Apr 2, 2015 In a medium saucepan, combine pickled beets, apple cider vinegar, water and brown sugar. Heat until it just comes to a boil. Place the cinnamon sticks and cloves into the …
From foodinjars.com
From foodinjars.com
HOW LONG DO PICKLED BEETS KEEP IN THE REFRIGERATOR?
Oct 31, 2022 Answer. Pickled beets are a popular item to have in the fridge because they are sour, salty, and acidic. However, it is important to keep pickled beets in the refrigerator for an …
From testfoodkitchen.com
From testfoodkitchen.com
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