Pickled Red Beet Eggs

Name: Pickled Red Beet Eggs
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1 (15 ounce) can beets; 1 onion, thinly sliced; 12 hard cooked eggs, shelled and left whole; 0.25 cup white sugar; 0.5 cup vinegar

4.4

(160)

125 Reviews

11 Photos

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 by Jill

Updated on July 14, 2022

11

Prep Time:

25 mins

Cook Time:

20 mins

Total Time:

45 mins

Servings:

12

Yield:

12 servings

Jump to Nutrition Facts

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

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.

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.