Amish Pickled Eggs and Beets
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). Your pickled beets will last for 3 to 4 months when stored in the refrigerator. Be sure to label the jar with the pickling date. While you might have seen jars of pickled eggs simply sitting out on counters, you must keep them refrigerated for food safety. Leave them out only while serving and never for more than 2 /5(19).
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! Beet-Pickled Eggs. Prep 15 min Total 5 hr 15 min Servings 4. By Paula Jones. Ingredients 4. Steps Hide What the dealer pays for the car. In pint-size glass jar, place peeled eggs.
Egts 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. Expert Tips. Recipe can easily be doubled or tripled.
Use beet-pickled eggs to make deviled eggs. Nutrition Information No beegs information available for this recipe. We Also Love. Sausage Cheese Amd.
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Was ok but I still prefer using jars of pickled beets, the store brand is usually best but pick whichever looks more deep purple. For eggs I simmer only 1/4 cup sugar and 1/4 cup cider vinegar with the juice from 1 16oz jar of pickled beets and it tastes exactly like the ones my Pennsylvania Dutch Grandma made and is much easier. Jan 27, · To make pickled beets or eggs you will need beets or eggs and a pickling brine. The brine we are using is considered a sweet brine and contains a sweetener instead of the salt you would use when making a salty brine for a savory dish like dill pickles. This brine is a combination of water, vinegar, a sweetener, and spices and/or herbs.
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. 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. This might stain a plastic container, but don't pickle the eggs in a metal container, or they will become slimy.
All Rights Reserved. Quick Pickled Eggs and Beets. Rating: 4. Read Reviews Add Reviews. Save Pin Print ellipsis Share. Quick Pickled Eggs and Beets jillm Recipe Summary prep:. Nutrition Info. Ingredients Decrease Serving 8. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. I Made It Print. Editor's Note This might stain a plastic container, but don't pickle the eggs in a metal container, or they will become slimy. Per Serving:.
Full Nutrition. Rating: 5 stars. I found this recipe while searching for ways to use fresh beets from my garden. The beets are delicious and just different enough from my canned pickled beets that the change is refreshing.
The cinnamon is perfect. I made deviled eggs out of the eggs. Very tasty, but next time I will leave any vinegar or lemon juice out of the yolk filling, as the outside has enough of that taste. The deviled eggs were quite eye-catching! Deep purple, fluffy yellow filling, green parsley sprinkled on top. But you do need to pickle them about 4 days for the eggs to "purple" all the way through to the yolk.
To use fresh beets: Wash beets, leaving roots intact, and cut the tops, leaving two inches at beet. Barely cover with water, and simmer till tender. Cool, and slip the skins off the beets. Slice as desired. Read More. Thumb Up Helpful. Most helpful critical review hdgloworm. Rating: 3 stars. These are good. A little too much on the sweet side for me. Next time I might use less sugar and more vinegar.
Hubby liked them. Reviews: Most Helpful. These are yummy. Kristen K. Rating: 4 stars. Very good. The recipe says 4 hours, but by then only the outside of the egg is pickled. Wait days if you like them purple to the core. I added a bit of thin sliced red onion when I layered everything into a glass jar with a tight fitting lid. You really have to let these set for at least four days to get that rich deep reddish purple color all the way through to the yolk.
These are always great with beer! Richard Willey. This is a wonderful recipe; the only problem I found was that the recipe states they will keep in the fridge for up to 2 weeks…but not in my house!
Robbie Rice. The recipe was very easy. I don't like pickled eggs but I made them for my husband who thought they were pretty good. I agree that they need to refrigerate for a couple of days for the color to set in more. This is a terrific pickled egg recipe. I have had eggs twice since I first made this recipe made by different people using different recipes and they were BLAND and tasteless.
I wanted to say hey I tried this great recipe you should too! Lou Ann Daughenbaugh Long. This recipe is excellent and so easy. I never could get the exact amount of ingredients to make my eggs taste really good.
The cinnamon adds a special touch. These are the best I have ever eaten. My husband loved them. More Reviews.
Share options. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. All Reviews. Add Photo. What did you think about this recipe? Did you make any changes or notes? Thanks for adding your feedback. Close Login. All rights reserved.