Pickled Red Beet Eggs

Name: Pickled Red Beet Eggs
Prep time: 25 min
Cook time: 20 min
Yield: 12
Ingredients: 1 (15 ounce) can beets; 1 onion, thinly sliced; 12 hard cooked eggs, shelled and left whole; 1/4 cup white sugar; 1/2 cup vinegar

⏱️ Ready in 45 min 🥄 Prep 25 min 🔥 Cook 20 min 👥 12 servings

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!

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Snack

📊 At a Glance

Prep 25 min

Cook 20 min

Serves 12

Difficulty Easy

🛒 Ingredients

1 (15 ounce) can beets

1 onion, thinly sliced

12 hard cooked eggs, shelled and left whole

1/4 cup white sugar

1/2 cup vinegar

Nutrition Facts

Servings per recipe 12

Serving size 1 serving

Amount per serving

Calories 108

% Daily Value*

Total Fat 5.3g 7%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 112mg 5%

Total Carbohydrate 8.1g 3%

Dietary Fiber 0.5g 2%

Total Sugars 7.2g

Protein 6.6g 13%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.