PINK PICKLED EGGS - MARINATED EGGS WITH BEETS
Add one peeled, coarsely chopped beet and a couple of dills sprigs to the marinade to make beautiful pink pickled eggs.
Provided by Mary
Categories Snack
Time 22m
Number Of Ingredients 7
Steps:
- Hard boil the eggs, chill, and peel. Place in a sterile liter jar and start preparing the marinade.
- For the marinade, mix the vinegar, water, sugar, salt, and marinade spices in a small saucepan. In a saucepan, clean the beets and three on a coarse grater. Bring the mixture to a boil, stirring frequently, until the sugar dissolves, then cover the pan and simmer for 10 minutes.
- Strain the finished marinade through a sieve or cheesecloth (if desired, but more often it is not recommended to do this), and then, while still hot, pour the boiled and peeled eggs in a jar. Close the jar tightly with a sterile lid and let it cool before sending it to the refrigerator for holding.
- Before serving, s should marinate eggs for at least two days, but it is better to increase this period to 2-3 weeks to be thoroughly saturated with the aroma and flavors of the marinade. Serve with salt, pepper, chips, croutons, and an excellent cold light beer.
Nutrition Facts : Calories 122 kcal, Carbohydrate 8 g, Protein 6 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 186 mg, Sodium 81 mg, Sugar 7 g, ServingSize 1 serving
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.
TICKLED PINK PICKLED EGGS OR PRETTY IN PINK PICKLED EGGS
My mom made these all the time when I was a little girl and I loved them. These eggs are such a pretty color when they're done and although they look nice they're very spicy and bite you back when you bite into them! They're quite pretty sliced over a salad or as an appetizer on the buffet table or just eat the yummy things for no other reason than the fact that you want a cute, spicy, pickled egg! They get their gorgeous color from the beets which are delish too. The onion rings can be used to garnish a salad as well. Heck, use all the goodies from the jar; you just can't go wrong with this one.
Provided by Piper Lee
Categories Vegetable
Time P5DT30m
Yield 24 pickled eggs plus beets and onions, 24 serving(s)
Number Of Ingredients 5
Steps:
- In a gallon jar dump in the yellow chili peppers, juice and all.
- Then dump in the undrained beets over the peppers.
- Place the sliced onion rings on top of the beets.
- Then place the shelled, whole eggs in on top of the onion rings.
- Pour vinegar over everything to cover, making sure that all the ingredients are immersed in the vinegar, beet juice & chili juice.
- Put the lid on the jar or cover it with plastic wrap and refrigerate for 5 to 7 days.
- As I said, these are just gorgeous sliced and the beets and onions are yummy too. I don't eat the peppers because they're just too hot for me, but the brave may want to munch on them as well.
- Enjoy!
Nutrition Facts : Calories 99, Fat 5.4, SaturatedFat 1.6, Cholesterol 186.5, Sodium 90.6, Carbohydrate 5.4, Fiber 1.2, Sugar 3.7, Protein 7.1
BEET-PICKLED DEVILED EGGS
Make and share this Beet-Pickled Deviled Eggs recipe from Food.com.
Provided by ohgal
Categories Very Low Carbs
Time 3h25m
Yield 24 halves, 8 serving(s)
Number Of Ingredients 11
Steps:
- Equipment: an electric coffee/spice grinder or a mortar and pestle.
- Bring water, vinegar, beet, shallot, sugar, bay leaf, and 1/2 teaspoon salt to a boil in a 2-quart saucepan, then simmer, covered, until beet is tender, about 20 minutes. Cool completely, uncovered. Put beet mixture in a container with eggs and marinate, chilled, gently stirring once or twice, at least 2 hours.
- Finely grind caraway seeds in grinder.
- Remove eggs from beet mixture and pat dry (discard beet mixture). Cut in half lengthwise and remove yolks. Mash yolks with mayonnaise, mustard, parsley, and half of caraway. Season with salt and pepper, then divide among egg whites. Sprinkle with remaining caraway.
- Cooks' notes: •Eggs can be marinated, chilled, in an airtight container up to 3 days.
- •Eggs can be filled 2 hours ahead and chilled, loosely covered.
Nutrition Facts : Calories 158.8, Fat 10.5, SaturatedFat 2.8, Cholesterol 281.5, Sodium 205.9, Carbohydrate 4.5, Fiber 0.3, Sugar 2, Protein 9.8
PICKLED EGGS AND BEETS
Easy and simple way to make pickled beets and eggs. You can double the recipe for larger gatherings. My Grandmother is ffrom PA Dutch country and this is hoew she makes these Easter-time favorites!
Provided by Little Bee
Categories Lunch/Snacks
Time 4h10m
Yield 10 serving(s)
Number Of Ingredients 7
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. Place eggs in a large plastic container or jarPour over eggs. Cover, and chill for 3 days.
Nutrition Facts : Calories 115.5, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 104.1, Carbohydrate 9.8, Fiber 0.9, Sugar 8.9, Protein 7
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- First, boil and peel the eggs. For this batch, I hard-boiled the Eggs. However, you could also have a slightly soft-boiled yolk too - like these soy-marinated Ramen Eggs.
- I know that there are so many different preferred ways of cooking eggs, so I suggest you use your favorite method. I usually cook the eggs for around 6 minutes for a softer center and 10 for hard-boiled. Then, either plunge the eggs into ice water to stop them cooking or run under cold water from the tap.
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- Add the eggs to the jar and place a layer of parchment paper in the jar to make sure than the eggs are fully submerged in the brine.
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- For the marinade, mix the vinegar, water, sugar, salt, and marinade spices in a small saucepan. In a saucepan, clean the beets and three on a coarse grater. Bring the mixture to a boil, stirring frequently, until the sugar dissolves, then cover the pan and simmer for 10 minutes.
- Strain the finished marinade through a sieve or cheesecloth (if desired, but more often it is not recommended to do this), and then, while still hot, pour the boiled and peeled eggs in a jar. Close the jar tightly with a sterile lid and let it cool before sending it to the refrigerator for holding.
- Before serving, s should marinate eggs for at least two days, but it is better to increase this period to 2-3 weeks to be thoroughly saturated with the aroma and flavors of the marinade. Serve with salt, pepper, chips, croutons, and an excellent cold light beer.
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