Pickled Red Beet Eggs

4.4
(159)

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

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

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

  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.

  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 Fat 5g 7%
Saturated Fat 2g 8%
Cholesterol 212mg 71%
Sodium 112mg 5%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 2%
Total Sugars 7g
Protein 7g
Vitamin C 2mg 9%
Calcium 34mg 3%
Iron 1mg 5%
Potassium 132mg 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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