Rating: 4.5 stars 4.4
158 Ratings
  • 5 star values: 99
  • 4 star values: 39
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 3

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!

Recipe Summary

prep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

108 calories; protein 6.6g; carbohydrates 8.1g; fat 5.3g; cholesterol 212mg; sodium 112.4mg. Full Nutrition
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