Pickled Red Beet Eggs

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!

Prep Time:
25 mins
Cook Time:
20 mins
Total Time:
45 mins
Yield:
12 servings
Servings:
12

Ingredients

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

Directions

Step 1
Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.

Step 2
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.

Step 3
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 (per serving)

108
Calories
5g
Fat
8g
Carbs
7g
Protein
Nutrition Facts
Servings Per Recipe 12
Calories 108
% Daily Value *
Total Fat5g 7%
Saturated Fat2g 8%
Cholesterol212mg 71%
Sodium112mg 5%
Total Carbohydrate8g 3%
Dietary Fiber1g 2%
Total Sugars7g
Protein7g
Vitamin C2mg 9%
Calcium34mg 3%
Iron1mg 5%
Potassium132mg 3%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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