Best 15 Pickled Eggs And Beets Recipes

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**A Culinary Delight: Pickled Eggs and Beets, a Symphony of Flavors**

Indulge in a culinary adventure with pickled eggs and beets, a delightful combination that tantalizes the taste buds. Embark on a pickling journey with our curated collection of recipes, offering a range of flavors to suit every palate. Discover the classic tangy pickled eggs, elevated with aromatic spices and herbs. Delight in the vibrant pickled beet eggs, where the sweetness of beets harmonizes perfectly with the tangy vinegar brine. Explore the unique pickled deviled eggs, a delightful twist on a classic appetizer, infused with the vibrant colors and flavors of pickled beets. And for those who crave a spicy kick, the pickled jalapeño eggs deliver a fiery punch that will leave you craving more. With step-by-step instructions and helpful tips, these recipes will guide you in creating a symphony of pickled eggs and beets that will impress your family and friends.

Here are our top 15 tried and tested recipes!

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

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 AND RED BEETS, PENNSYLVANIA DUTCH STYLE



Pickled Eggs and Red Beets, Pennsylvania Dutch Style image

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

1 pint small beet (canned beets are fine)
1/4 cup sugar (I use granulated, but you can use brown also)
1/2 cup vinegar
1/2 cup water (I use beet juice for brighter color)
1/2 teaspoon salt
1 teaspoon whole mixed pickling spice
6 hard-boiled eggs, peeled

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.

PENNSYLVANIA DUTCH RED BEET EGGS AND PICKLED BEETS



Pennsylvania Dutch Red Beet Eggs and Pickled Beets image

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

2 (14 1/2 ounce) cans red beets, sliced, undrained
1 cup white vinegar
3 tablespoons sugar
6 eggs, hard-boiled, peeled

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).

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

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.

DEVILED EGGS AND PICKLED BEETS



Deviled Eggs and Pickled Beets image

You'll want to pickle the beets a day ahead.

Provided by Bon Appétit Test Kitchen

Categories     Egg     Cocktail Party     Vegetarian     Beet     Party     Potluck     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 12

2 large beets, trimmed
1/2 cup red wine vinegar
3 tablespoons sugar
1 tablespoon coriander seeds
1 tablespoon yellow mustard seeds
2 whole cloves
1 bay leaf
1/4 teaspoon coarse sea salt plus more
12 hard-boiled eggs, peeled
1/4 cup mayonnaise
2 teaspoons prepared white horseradish
Sliced chives

Steps:

  • Preheat oven to 400°F. Wrap beets in foil, crimping tightly to seal; place on a rimmed baking sheet. Roast until tender, 45-55 minutes. Let stand until cool enough to handle. Peel beets and cut into 1" slices. Transfer to a wide, shallow container.
  • Bring vinegar, sugar, coriander seeds, mustard seeds, cloves, bay leaf, 1/4 teaspoon sea salt, and 1/2 cup water to a simmer in a small saucepan over medium heat. Simmer for 10 minutes; pour liquid over beets. Let cool to room temperature, then cover and refrigerate overnight, turning occasionally.
  • Slice eggs lengthwise in half and spoon yolks into a bowl. Mash yolks with a fork, then stir in the mayonnaise. Press mixture through a strainer into a small bowl. Add 1 tablespoon strained beet-pickling juice, horseradish, and a pinch of salt. Spoon or pipe mixture into each egg white.
  • Finely dice enough drained pickled beets to yield about 1/2 cup (reserve any remaining beets for another use). Garnish each egg with diced beets and chives.

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.

TEACHERMAN'S AMISH PICKLED EGGS AND BEETS



Teacherman's Amish Pickled Eggs and Beets image

Living with several Amish country neighbors, we have had lots of wonderful culinary experiences. This super simple, super scrumptious, sweet side dish "beet" similar recipes I have tried.

Provided by James Tanis

Categories     Other Appetizers

Time 30m

Number Of Ingredients 9

10 eggs, hard boiled
2 15 ounce jars of sliced beets, juice reserved
1 onion, chopped
1 c white sugar
3/4 c apple cider vinegar
1/2 tsp salt
1/8 tsp black pepper
3 bay leaves
15 whole cloves

Steps:

  • 1. Boil the eggs, cool and peel.
  • 2. Put beets, onion and peeled eggs in a large glass or plastic jar that has a lid
  • 3. In medium saucepan, combine sugar, 1 cup beet juice, vinegar, salt, pepper, bay leaves and cloves. Boil, then simmer 10 minutes.
  • 4. Pour saucepan contents into jar, screw on lid, and refrigerate at least two days.
  • 5. **NOTE: Shake up jar two times a day for even coloring. I refrigerate for FOUR days to have the purple hue permeate the entire egg white. Sometimes I cut the eggs in half right before serving for an added visual pizazz! **Also, I've boiled fresh beets, reserving that juice, and have had great-if not better-results.

PENNSYLVANIA PICKLED BEETS AND EGGS



Pennsylvania Pickled Beets and Eggs image

Provided by Karen Keisir

Categories     Egg     Appetizer     Marinate     Wheat/Gluten-Free     Beet     Summer     Bon Appétit     Pennsylvania

Yield 6 appetizer servings

Number Of Ingredients 7

1 16-ounce can sliced beets, drained, liquid reserved
1/2 cup sugar
1/2 cup cider vinegar
6 whole black peppercorns
6 whole allspice berries
6 hard-boiled eggs, shelled
1 small onion, sliced

Steps:

  • Combine reserved beet liquid, sugar, vinegar, peppercorns and allspice in medium nonaluminum saucepan. Bring to boil over medium heat, stirring until sugar dissolves; remove from heat. Add eggs and onion and turn to coat completely. Add beets. Cover pan and refrigerate until eggs are deep pink color, turning occasionally, about 8 hours. (Can be prepared 2 days ahead.)
  • Drain juices. Cut eggs lengthwise in half. Arrange beets and onion on plate. Top with eggs and serve.

AMISH PICKLED EGGS AND BEETS RECIPE - (3.9/5)



Amish Pickled Eggs and Beets Recipe - (3.9/5) image

Provided by á-75476

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) cansmall 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. The longer they sit the better they soak up the juice.

PENNSYLVANIA DUTCH PICKLED BEETS AND EGGS



Pennsylvania Dutch Pickled Beets and Eggs image

A gift from the Amish.

Provided by Cindy

Categories     Side Dish     Vegetables

Yield 8

Number Of Ingredients 9

8 eggs
2 (15 ounce) cans whole pickled beets, juice reserved
1 onion, chopped
1 cup white sugar
¾ cup cider vinegar
½ teaspoon salt
1 pinch ground black pepper
2 bay leaves
12 whole cloves

Steps:

  • Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
  • Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside.
  • In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes.
  • Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 44.9 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 498.3 mg, Sugar 26 g

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

PICKLED EGGS AND BEETS



Pickled Eggs and Beets image

Provided by Food Network

Categories     appetizer

Time 2h24m

Number Of Ingredients 10

1 pound red beets, stems and leaves removed
1 cup apple cider vinegar
1/2 cup granulated sugar
1/2 teaspoon whole black peppercorns
1/8 teaspoon pickling spice
6 large hard-boiled eggs, peeled
1 small yellow onion, peeled and sliced
2 cloves garlic, peeled and smashed
Fresh dill sprigs, garnish
Sliced French bread, as an accompaniment

Steps:

  • Preheat the oven to 350 degrees F.
  • Wrap the beets tightly in aluminum foil and roast until tender, 1 to 1 1/2 hours. Remove from the oven, uncover, and let sit until cool enough to handle. When cool, slip the skins from the beets and cut into eighths.
  • In a non-reactive saucepan, combine the vinegar, sugar, peppercorns, and pickling spice. Bring to a boil and cook, stirring occasionally, until the sugar dissolves. Remove from the heat and let sit for 2 hours for the flavors to develop. Add the eggs, onions, garlic, and beets and turn to coat evenly. Cover tightly and refrigerate, turning occasionally, until the eggs are a deep pink color, at least 8 hours and up to 24 hours.
  • To serve, remove the eggs, beets, and onions from the marinade and arrange on a platter. Garnish with sprigs of dill and serve with sliced French bread.

PICKLED BEETS AND EGGS



Pickled Beets and Eggs image

What a beautiful color the eggs turn.

Provided by Lynn Clay

Categories     Other Appetizers

Time 20m

Number Of Ingredients 10

2 16 ounce cans tiny whole beets, drained with juices reserved
1 small onion, halved and thinly sliced into half-moons
8 hard boiled eggs, peeled
1 c beet juice
1 c sugar
3/4 c apple cider vinegar
1 1/2 tsp salt
2 bay leaves
8 whole cloves
4 whole allspice

Steps:

  • 1. Place beets, onion, and peeled eggs in a glass or plastic container. Set aside.
  • 2. In a medium-size saucepan, combine sugar, beet juice, vinegar, salt, pepper, bay leaves, cloves, and allspice.
  • 3. Bring to a boil, lower heat, and simmer 5 minutes.
  • 4. Immediately pour simmering liquid and spices over beets and eggs.
  • 5. Cool to room temperature, cover, and refrigerate 48 hours before using.
  • 6. Eggs should be good for a week in the refrigerator

Tips:

  • Choose fresh, high-quality eggs and beets for the best results.
  • Use a variety of spices and herbs to flavor the pickling liquid, such as mustard seeds, dill, garlic, and peppercorns.
  • Allow the eggs and beets to pickle for at least 2 weeks before eating, to allow the flavors to fully develop.
  • Store the pickled eggs and beets in a cool, dark place for up to 3 months.
  • Serve the pickled eggs and beets as a snack, appetizer, or side dish.

Conclusion:

Pickled eggs and beets are a delicious and easy-to-make snack or side dish. They are also a great way to use up leftover eggs and beets. With a variety of spices and herbs to choose from, you can easily customize the flavor of your pickled eggs and beets to your liking. So next time you are looking for a new and exciting way to enjoy eggs and beets, give this recipe a try!

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