Best 6 Simple Pickled Eggs Beets Recipes
**Discover the Tangy Delight of Pickled Eggs and Beets: A Culinary Symphony of Flavors**
Embark on a taste adventure with pickled eggs and beets, a culinary delight that tantalizes the palate with its unique blend of flavors and textures. This classic preservation technique transforms ordinary eggs and beets into extraordinary culinary creations, offering a delightful symphony of sweet, sour, and savory notes. With this comprehensive guide, you'll learn the art of pickling eggs and beets, unlocking the secrets to creating this delectable dish at home.
Our collection of recipes caters to diverse preferences, from the traditional vinegar-based pickling method to innovative variations infused with herbs, spices, and other enticing ingredients. Whether you prefer a classic taste or a more adventurous flavor profile, we have the perfect recipe for you.
Dive into the vibrant world of pickled eggs and beets, where the tangy brine solution works its magic, transforming simple ingredients into culinary gems. Experience the delightful crunch of pickled eggs, complemented by the earthy sweetness of beets, all while enjoying the health benefits that come with consuming these pickled treats.
So, gather your ingredients, prepare your taste buds, and let's embark on a pickling journey that will leave you craving more. Discover the joy of homemade pickled eggs and beets, a culinary adventure that promises to delight your senses and elevate your meals to new heights.
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.
BEET PICKLED EGGS
Steps:
- Place beets and eggs in a 24-ounce mason jar.
- In a small saucepan, bring the water, vinegar, sugar and salt to a boil, stirring to dissolve the sugar and salt.
- Pour the mixture over the beets and eggs. Allow to cool, then cover and refrigerate for 24 hours before enjoying.
Nutrition Facts : Calories 162 kcal, Carbohydrate 20 g, Protein 7 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 187 mg, Sodium 475 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
BEET-PICKLED EGGS
Hard-boiled eggs pickled in the juice of beets offer an unexpected pop of color and flavor. These are great in your favorite deviled egg recipe, too!
Provided by By Paula Jones
Categories Appetizer
Time 5h15m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 Serving
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 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.
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).
Tips:
- Choose fresh, unblemished eggs for pickling.
- Use a variety of beets for different colors and flavors.
- Prick the eggshells with a fork to allow the pickling liquid to penetrate.
- Use a large enough jar to accommodate the eggs and beets.
- Cover the jar tightly and store it in a cool, dark place for at least two weeks.
- Taste the eggs periodically to check for desired flavor.
Conclusion:
Pickled eggs and beets are a delicious and easy-to-make snack or appetizer. They are perfect for parties, picnics, or potlucks. With a variety of flavors and colors, pickled eggs and beets are sure to please everyone.
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