Amish Pickled Eggs And Beets Recipes

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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.

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 WITH BEETS



Pickled Eggs with Beets image

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

2 cans (15 ounces each) whole beets
12 hard-boiled large eggs, peeled
1 cup sugar
1 cup water
1 cup cider vinegar

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.

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