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Beet Pickled Eggs

By Lorraine

 
Eaten alone or sliced on a salad, try this easy recipe for old fashioned pickled eggs made with beets and hard boiled eggs. Great as a snack or appetizer.Eaten alone or sliced on a salad, you will love this easy recipe for old fashioned pickled eggs made with beets and hard boiled eggs.

What are pickled eggs?

Are you familiar with pickled eggs? Hard boiled eggs can be pickled or cured in a simple vinegar or brine solution.  The flavor is determined by the pickling solution used. Pickled eggs can be made without the addition of beets but the gorgeous color and flavor the beets add make them extra special.

If you are fortunate enough to live near an Amish market or community you can usually find pickled eggs with beets. They are associated with the Pennsylvania Dutch cuisine and are a way to preserve the food so that it can be eaten later.

 

Eaten alone or sliced on a salad, try this easy recipe for old fashioned pickled eggs made with beets and hard boiled eggs. Great as a snack or appetizer.

After the eggs are hard boiled the shell is removed and the eggs are submerged in a solution of vinegar, salt, spices, and other seasonings. Over a period of time this solution imparts a sweet or spicy taste to the eggs. And the eggs take on a lovely color from the beets.

 

 

 
Eaten alone or sliced on a salad, you will love this easy recipe for old fashioned pickled eggs made with beets and hard boiled eggs.To assemble this colorful salad, lay a bed of lettuce on a plate. Top with sliced pickled eggs, beets and some of the onions from the pickling jar. Add crisp bacon, crumbled cheese and drizzle on the dressing.
 
 
 
Eaten alone or sliced on a salad, try this easy recipe for old fashioned pickled eggs made with beets and hard boiled eggs. Great as a snack or appetizer.
 

Cooking the eggs

Pickled eggs with beets is an old-fashioned recipe that is terrific served as an appetizer, made into egg salad or sliced onto a salad.Hard boil the eggs. This is the way I make hard boiled eggs to prevent the green ring around the yolk. You can use any method you prefer. Cover eggs with cold water and bring to a boil. When eggs begin to boil, cover with a tight fitting lid and remove the pot from the heat. 

Recipe Note: Fresh eggs are the hardest to shell. When planning to hard boil eggs, I like to buy them 2-3 weeks earlier and allow to age in the refrigerator.

 

 

Pickled eggs with beets is an old-fashioned recipe that is terrific served as an appetizer, made into egg salad or sliced onto a salad.Allow the eggs to remain in the pot for 18-20 minutes. Pour off water and shell the eggs. I like to shell the eggs under running water as this helps to cool them and aids in getting off the shells.

 

Pickled eggs with beets is an old-fashioned recipe that is terrific served as an appetizer, made into egg salad or sliced onto a salad.While the eggs are cooking, slice the onions.

 

 

Pickled eggs with beets is an old-fashioned recipe that is terrific served as an appetizer, made into egg salad or sliced onto a salad.Place eggs in the bottom of a quart size glass jar. In a medium saucepan, add the vinegar, beets with juice, onion, sugar, and spices (if using).

 

Pickled eggs with beets is an old-fashioned recipe that is terrific served as an appetizer, made into egg salad or sliced onto a salad.Bring mixture to a boil. 

 

 

Pickled eggs with beets is an old-fashioned recipe that is terrific served as an appetizer, made into egg salad or sliced onto a salad.Cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes.

 

Pickled eggs with beets is an old-fashioned recipe that is terrific served as an appetizer, made into egg salad or sliced onto a salad.Pour the vinegar mixture over the eggs in the jar, covering completely. Close jar and refrigerate 1-3 days. 

 

Pickled Eggs with Beets

INGREDIENTS

  • 1 can sliced beets
  • 1 cup cider vinegar
  • 1/4 onion, sliced
  • 1/3 cup granulated sugar
  • a few peppercorns (optional)
  • several cloves (optional)
  • 6 hard boiled eggs, peeled

 

DIRECTIONS

Place eggs in the bottom of a quart size glass jar.

In a medium saucepan, add the vinegar, beets with juice, onion, sugar, and spices (if using). Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes.

Pour the vinegar mixture over the eggs in the jar, covering completely. Close jar and refrigerate 1-3 days. The longer the eggs sit in the pickling juice, the more the pickling juice will penetrate the eggs.

 

Storing pickled eggs

Store pickled eggs in the refrigerator. Pickled eggs should never be at room temperature except for serving time.

 

Best container for pickled eggs

A glass canning jar works well for making and storing pickled eggs. The container should be one that can be closed or sealed tightly. Be sure the eggs are to be completely covered with the pickling solution during storage. A quart-size canning jar will hold about one dozen medium sized eggs.

Eaten alone or sliced on a salad, you will love this easy recipe for old fashioned pickled eggs made with beets and hard boiled eggs.

Pickled Eggs and Beet Salad with Raspberry Balsamic Dressing

Serves 2

For the salad:

  • lettuce (I used butter lettuce and radicchio) 
  • 2 beet pickled eggs, sliced
  • pickled beets and onions from the pickled beets mixture
  • 2 cooked, crisp bacon strips
  • small amount of Gorgonzola, feta or favorite cheese 
 

For the dressing

  • 1/4 cup balsamic vinegar
  • 1 Tbs. seedless raspberry preserves
  • salt and pepper
  • 2 Tbs. vegetable oil or other light oil

DIRECTIONS

In a small bowl, combine the vinegar, raspberry preserves, salt and pepper.  While whisking, drizzle oil until incorporated.

 

Pickled Egg Salad

Everyone has their preference for making egg salad.  Some like it simple with just mayo, salt and pepper and others like to add things like celery, onion or chives, dill, parsley and maybe a squeeze of lemon juice. Sometimes I toss in a little relish. Some like the eggs mashed while others like a large chunk. Light dressing or extra creamy – you decide.  One thing for sure, egg salad made with pickled eggs are so flavorful!
 
 
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Coconut Buttercream Easter Eggs
Coconut buttercream Easter eggs are such a happy memory from childhood. I remember how pretty they looked in my Easter basket. They took the place of honor amid the colored hard-boiled eggs, tall chocolate bunny, jelly beans. Try these easy-to-make homemade chocolate covered coconut Easter eggs.
 
 

 
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Filed Under: Appetizers, Entertaining, Holidays, Recipes, Salads & Dressings Tagged With: Easter, eggs, pickled

Comments

  1. Kate says

    December 16, 2019 at 6:39 am

    These are sooooo good and if you get an influx of likes from the UK it’s because all my facebook friends are asking for the recipe!

    Reply
    • Lorraine says

      December 16, 2019 at 6:55 am

      Hello Kate,

      I am so happy to hear you and your friends enjoy the beet pickled eggs 🙂
      It has been a couple of months since I made them and you have inspired me to make them again. I like that I can have one for lunch or a tasty snack that is a good protein source.

      Thank you for taking the time to leave your comment!
      Kindly, Lorraine

      Reply
  2. renée @ Singing With Birds says

    April 19, 2014 at 12:57 am

    Spring perfection…pinning!

    Reply
  3. EMMA says

    April 15, 2014 at 11:45 am

    I'm sitting here thinking I must go back through your blog and print out every recipe and compile them into a book. Not only are your recipes delicious (I've made many of them) but your photography is stunning too!!

    Reply
  4. Ann says

    April 12, 2014 at 10:14 pm

    I love pickled eggs and this salad looks so good. I've never thought of making egg salad with pickled eggs but now I want to try it

    Reply
  5. bj says

    April 11, 2014 at 10:17 pm

    My mother made pickled eggs when I was growing up…I
    Haven't thought of them in years. Now, I have your recipe to try. Thanks !!

    Reply
  6. Debbie Huffaker says

    April 11, 2014 at 9:24 pm

    Yummy!!!

    Reply
  7. Barbara F. says

    April 11, 2014 at 4:46 pm

    Delicious and oh so pretty and spring-y! xo

    Reply
  8. Just a little something from Judy says

    April 11, 2014 at 12:18 pm

    This blogger eats pickled eggs for lunch quite often, so this salad will be a must for her, although, I can guarantee you that it will never look this good! Thanks so much for sharing it with us, especially with Easter coming:)

    Reply
  9. SarahGeorge says

    April 11, 2014 at 12:08 pm

    I think I've missed lot of fun posts previously. I can see them they would've been so much fun by seeing the pictures itself! The table setting is oh, so wonderful and all those precious collections!! What a lovely collection of memories!! I liked your hand made aster decorations when you were expecting and those made by your kids. The vintage table cloth is sooo pretty and coming to this salad, it makes me say wow!! What an idea!! Looks absolutely beautiful and perfect for Easter 🙂

    Reply

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Hi! I'm Lorraine. Welcome to Grateful Prayer Thankful Heart. A place to find food for your tummy, projects for your hands, and encouragement for your heart.

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