Pickled Eggs Beets And Onions Food

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PICKLED RED BEET EGGS



Pickled Red Beet Eggs image

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

1 (15 ounce) can beets
1 onion, thinly sliced
12 hard cooked eggs, shelled and left whole
¼ cup white sugar
½ cup vinegar

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, BEETS AND ONIONS



Pickled Eggs, Beets and Onions image

If you like pickled onions and beets along with your eggs, you'll like this recipe. The juniper berries can be eliminated.

Provided by Kathy228

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

18 hard-boiled eggs (whole shelled)
1 cup onion (sliced)
2 (15 ounce) cans sliced beets
1 cup cider vinegar
1 cup white vinegar
2 cups beet juice
1 cup brown sugar
1/4 cup white sugar
10 whole cloves
2 cinnamon sticks
8 juniper berries, cracked (optional)
1 teaspoon salt

Steps:

  • Place the eggs, sliced onions, and beets in a large jar. Set aside.
  • In a saucepan, combine the remaining ingredients and slowly boil for 10 minutes. Let cool.
  • Pour the cooled vinegar solution over the eggs, onions and beets. If the juice does not cover them, add additional water/vinegar (1:1) to cover. Refrigerate.
  • Can be eaten in 24-hours, but are better after a couple of days. Store in fridge.

BEETY PICKLED EGGS



Beety Pickled Eggs image

With some pickled-beet juice and thinly sliced red onion, classic pickled eggs get a pink twist. Serve as a snack or on the side of a leafy green salad.

Provided by Food Network Kitchen

Categories     side-dish

Time P1DT3h30m

Yield 12 pickled eggs

Number Of Ingredients 8

2 1/4 cups distilled vinegar
1 pound jarred or canned pickled baby beets, drained, pickling liquid reserved
1 small red onion, halved and thinly sliced
Kosher salt
1 tablespoon yellow mustard seeds
1 tablespoon coriander seeds
1 teaspoon sugar
12 hard-boiled eggs, peeled

Steps:

  • Bring the vinegar, 3/4 cup of the pickling liquid, the onions, 4 teaspoons salt, the mustard seeds, coriander seeds and sugar to a boil in a medium saucepan over medium heat, stirring to dissolve the salt and sugar. Reduce the heat, cover and let the brine simmer for 5 minutes.
  • Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick. Put 3 eggs and 1/4 of the beets in each of 2 glass quart jars with lids. Ladle in enough brine to cover. Add 3 more eggs to each jar, divide the remaining beets between them and ladle in more brine to cover, leaving about 1/4 inch of space at the top. Close the jars, let cool to room temperature, then refrigerate for at least 24 hours before serving.
  • Serve the eggs and beets halved or quartered, with some of the onions and pickling liquid spooned on top. (The eggs will keep, covered by liquid and refrigerated, up to 5 days.)

PICKLED EGGS AND BEETS



Pickled Eggs and Beets image

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

1 can (14-1/2 ounces) sliced beets
1/2 cup sugar
1/4 cup white vinegar
1/2 cinnamon stick
6 whole cloves, optional
8 hard-boiled large eggs, peeled

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 BEETS & ONIONS



Pickled Beets & Onions image

Make and share this Pickled Beets & Onions recipe from Food.com.

Provided by byZula

Categories     Vegetable

Time 1h50m

Yield 8 pints

Number Of Ingredients 8

7 lbs medium beets
vinegar
2 1/2 cups sugar
2 tablespoons whole mixed pickling spices
2 teaspoons salt
3 1/2 cups white vinegar
1 1/2 cups water
2 lbs medium onions

Steps:

  • Cut off all but 2-inches of the beet tops, leave the root ends attached.
  • Peel and slice the onions into 1/4-slices. Heat enough water to cover beets to boiling.
  • Add beets and 2 t vinegar for each quart of water used. Cover and heat to boiling. Cook until beets are tender, 35 to 45 minutes; drain.
  • Run cold water over beets, slip off skins and remove the root ends. Cut beets into 1/4-inch slices.
  • Heat remaining ingredients to boiling in a 6-quart Dutch oven, reduce heat.
  • Simmer, uncovered 10 minutes, stir in beets.
  • Pack beets and onions in hot jars, leaving 1/2-inch headspace. Heat syrup to boiling. Pour over beets and onions, leaving about 1/2-inch headspace; seal.
  • Process 30 minutes in boiling water bath. Makes about 8 Pints.
  • NOTE: 7 cans (16 ounces each) sliced beets, drained, can be substituted for the beets in the above recipe.

Nutrition Facts : Calories 486.6, Fat 0.8, SaturatedFat 0.1, Sodium 897.3, Carbohydrate 114.6, Fiber 9.6, Sugar 99.4, Protein 7.7

PICKLED EGGS AND BEETS



Pickled Eggs and Beets image

I used to make these when I worked at a deli, the recipe came from the owners wife. I always make this recipe every year for Easter. I like to use Libby's Whole Beets if you can find them, it gives them a deep purple color.

Provided by Shorty 2

Categories     Vegetable

Time 45m

Yield 1 1 egg per person, 24 serving(s)

Number Of Ingredients 5

2 cans whole beets
2 dozen hard-boiled eggs, peeled
1 cup sugar
3/4 cup cider vinegar
1 dash salt

Steps:

  • Drain juice from beets into med sauce pan.
  • add sugar, vinegar and salt.
  • stir and heat until sugar is dissolved (watch it boils over fast}.
  • Place cooked eggs in container put beets on top, pour mixture over eggs put in fridge for 2 to 3 days.

Nutrition Facts : Calories 127.8, Fat 5.4, SaturatedFat 1.6, Cholesterol 186.5, Sodium 97.8, Carbohydrate 12.7, Fiber 0.8, Sugar 11.9, Protein 6.9

AMISH PICKLED EGGS AND BEETS



Amish Pickled Eggs and Beets image

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

1 cup cider vinegar
1 cup beet juice (add water, if necessary, to make 1 cup)
1/2 cup brown sugar (packed)
1 teaspoon salt
6 hard-boiled eggs, shelled
1 (15 ounce) can small round beets

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.

PICKLED EGGS WITH BEETS



Pickled Eggs with Beets image

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

2 cans (15 ounces each) whole beets
12 hard-boiled large eggs, peeled
1 cup sugar
1 cup water
1 cup cider vinegar

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.

QUICK PICKLED EGGS AND BEETS



Quick Pickled Eggs and Beets image

Easy and simple way to make pickled beets and eggs. You can double the recipe for larger gatherings. This is my late grandmother's recipe and everyone loves it. Will keep in fridge for up to 2 weeks.

Provided by Cathy Swanson

Categories     Appetizers and Snacks     Pickled Egg Recipes

Time 4h30m

Yield 8

Number Of Ingredients 6

8 eggs
1 (15 ounce) can sliced beets with liquid
½ cup white vinegar
½ cup white sugar
½ cup water
½ teaspoon ground cinnamon

Steps:

  • Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container.
  • In a saucepan, combine beets, vinegar, sugar, water and cinnamon. Bring to a boil, and stir until sugar is dissolved. Pour over eggs. Cover, and chill for 4 hours or overnight.

Nutrition Facts : Calories 137 calories, Carbohydrate 16.8 g, Cholesterol 186 mg, Fat 5 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 1.6 g, Sodium 173.6 mg, Sugar 15.8 g

PICKLED EGGS AND BEETS



Pickled Eggs and Beets image

I grow beets to make this. Tasty eaten alone, or as part of a garden salad.

Provided by Wes

Time P1DT1h15m

Yield 8

Number Of Ingredients 9

8 large eggs
4 large fresh beets
1 cup water
1 cup white sugar
1 cup white vinegar
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground cloves
1 pinch ground black pepper

Steps:

  • Remove roots and greens from beets. Place beets in a Dutch oven, cover with water, and bring to a boil. Cook for 45 minutes.
  • Meanwhile, place eggs in a large saucepan and cover with water. Heat to boiling over high heat, then reduce to a simmer and cook for 20 minutes. Rinse in cold water and add a handful of ice to chill the eggs.
  • Remove beets from boiling water and rinse. Set aside to cool.
  • Combine water, sugar, and vinegar in a saucepan. Add cinnamon, salt, cloves, and pepper; bring to a boil. Reduce heat and simmer for 5 minutes.
  • Peel and slice beets and place in a glass or plastic container. Peel eggs and place in the same container. Pour vinegar mixture over top. Cover and chill in the refrigerator for 24 hours, mixing occasionally to ensure eggs and beets remain covered by liquid.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 37.5 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 3.6 g, Protein 8.3 g, SaturatedFat 1.6 g, Sodium 240.5 mg, Sugar 33.8 g

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