Best 7 Red Beet Eggs For A Crowd Recipes

PENNSYLVANIA DUTCH RED BEET EGGS

Steps:

• In large glass jar or non-reactive container, place peeled eggs at bottom, top with onion slices if using, and add beets on top. Set aside.
• In a medium-size nonreactive saucepan, combine sugar, reserved beet juice, vinegar, salt, pepper, and cloves (or your choice of spices if using). Bring to a boil, lower heat, and simmer 5 minutes.
• Immediately pour simmering liquid and spices over beets and eggs. Cool to room temperature, cover, and refrigerate a minimum of 72 hours before serving.

PICKLED RED BEET EGGS

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.

PENNSYLVANIA DUTCH RED BEET EGGS

Steps:

• 1. Boil your 2 cartons of eggs to hard boil w/ salt then immediately put them in very cold water for easy peel. Peel eggs put to side.
• 2. In Large container with a lid add the Red Beet Juice from can first (Hold the beets out first). When all the juice is in add 1 cup of Vinegar and add sugar slowly to taste. *It should not taste too sweet or too vinegary. An even amount to taste. *YOU WILL KNOW
• 3. When its mixed well...Add some Beets then Eggs, Beets then Eggs until all is covered with beets n juice.
• 4. Let it set for 24 hours in the Refrigerator so it will soak into the eggs...Then enjoy!
• 5. You can make them into Deviled eggs, or cut in halves or just the whole eggs with the beets all around. Like I said...IF YOU LOVE BEETS YOU WILL GO CRAZY OVER THESE.

AUNT INA'S PICKLED RED EGGS AND BEETS

Steps:

• 1. Place eggs, beets, and onions in a non- reactive glass or plastic container. Set aside. In a medium 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 for 5 minutes. Pour hot liquid over eggs and beets. Cover and refrigerate for 24-48 hours before serving. To serve remove bay leaves, cloves (and onions, if desired) and serve cold.
• 2. These eggs will not spoil for a long time but they become tough after 3 or 4 days so should be used up before then.

PENNSYLVANIA DUTCH RED BEET EGGS

Steps:

• Hard Boil Eggs.
• Slice onion thinly.
• In a sauce pan combine beets (with juice), onion sugar, water and salt.
• Add vinegar here?.
• Bring to boil and simmer 10 minutes.
• After eggs are cooled, shell them and place in a large jar.
• Cool beet mixture a bit and add to jar. (You don't want it boiling when you add it because you may crack your jar).
• Put in refrigerator for at least 24 hours. The longer the eggs are in the juice, the better they'll taste. Best taste after about 3 days.
• Enjoy!

RED BEET EGGS

Steps:

• Mix sugar, salt, cider vinegar, water, 1 cup beet juice, mixed pickling spice, and heat and let simmer for 15 minutes. Add red beets into mixture. Pour over hard boiled, peeled eggs. Refrigerate overnight. Slice in half before serving.

BEET-PICKLED EGGS

Steps:

• In pint-size glass jar, place peeled eggs. (A wide-mouth jar works the best.)
• Into 2-quart saucepan, drain liquid from can of beets. (Reserve beets for another use or discard.) Add sugar, vinegar and cloves. Heat over medium-high heat, stirring to dissolve sugar, until mixture comes to a boil. Remove from heat.
• Carefully pour hot liquid over eggs. Cool completely, about 1 hour.
• Cover jar tightly with lid. Refrigerate at least 4 hours before serving.