Amish Pickled Eggs and Beets

"This is an easy recipe that my grandmother used to serve in the spring. My brother still refers to this dish as "Easter eggs". Slices of onion or hot pepper may also be added to the pickling liquid with the beets and eggs."
 
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photo by Billy Green photo by Billy Green
photo by Billy Green
photo by Mercy photo by Mercy
photo by Billy Green photo by Billy Green
photo by Billy Green photo by Billy Green
photo by Billy Green photo by Billy Green
Ready In:
15mins
Ingredients:
6
Serves:
6
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ingredients

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directions

  • Boil first four ingredients gently for 5 minutes.
  • Cool the liquid then pour over eggs and beets, cover and let stand overnight (or up to three days) in the refrigerator.
  • To serve, cut eggs in half or quarters.

Questions & Replies

  1. Where is saved
     
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Reviews

  1. Add some sliced onions to this! Will try hot pepper next time.
     
  2. Thank you so much for sharing your recipe. I have always wanted to try pickled eggs but wanted to make them, not buy them. I used your recipe for a base, doubled it added a cap of pickling spices, tossed in cinnamon stick and some onion as I had some to use up. I did forget the salt. But after tasting them three days later, realized that I like this recipe salt free. Of course, I have nothing to compare it to... But, my family really likes them. In fact, we are going to eat the rest on Easter. Thanks again!
     
  3. Made just as written. Wonderful. I keep a jar in the frig at all times.
     
  4. What a winner! Hubby added pickling spice and some cinnamon like JGill, and the eggs and beets were FAB! Ate beets and egg wedges with a healthy tuna salad. Wonderful as a snack too. Thinking we need to make a bunch for backyard bbq's in the summer. Thanks for sharing, very addictive!
     
  5. Great basic recipe - we've used this a few times. I make it with beets only as I am not fond of pickled eggs. And since we like a little more spice, so I add a few whole cloves, and broken cinnamon stick and a few whole allspice as the liquids cook. Easy to customize.
     
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Tweaks

  1. What is so hard about using fresh beets? I always make these from scratch and I am from Amish country. Canned foods are nasty. Roast fresh beets for an hour wrapped in foil at 400 for and hour. Cut ends, add to brine.
     

RECIPE SUBMITTED BY

Greetings everyone! My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years. I enjoy cooking simple dishes with simple ingredients.
 
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