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    You are in: Home / Recipes / Pickled Red Beet Eggs Recipe
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    Pickled Red Beet Eggs

    Pickled Red Beet Eggs. Photo by *Parsley*

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    *Parsley*'s Note:

    Oh, yeah! Gotta have these at a picnic here in Pa.! Prep/cook time does not include chilling for 8 hours.

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    1. 1
      Hardboil the 12 eggs; cool and peel.
    2. 2
      While hard boiled eggs are cooling, boil the undrained can of red beets with the water, cider vinegar, brown sugar and onion in a medium saucepan. Boil for 10 minutes.
    3. 3
      Pour beet mixture over the peeled eggs and refrigerate at least 8 hours or overnight.

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    Ratings & Reviews:

    • on December 18, 2007


      I just did 6 eggs, they turned out very pretty abd tasted quite beetty! I think next time I will add a few spices to the mix to get more of the "pickle" flavour. We enjoyed them and I like the idea of another reviewer to make them into stuffed eggs as an appetizer. I will make them again, thanks for posting.

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    • on February 13, 2006


      Very tasty and pretty. I'm going to use them for pink deviled eggs, topped with a sprinkle of bright red caviar. for Valentine's Day. I added 1/2 teaspoon of Kosher salt, some freshly ground pepper (mixed color peppercorns) and about 1/2 tsp. red food coloring to the boiled mixture (my beets (julienne sliced) were not bright enough.) I also used dark brown sugar because I had just enough in the tail end of a bag leftover from Christmas. The only other thing I did was slice the onion thin rather than chop it. I used a complete white onion, a bit more than 1/2 cup. Will serve on a bed of romaine with chilled canned asparagus, maybe some artichoke bottoms I have on hand if they taste good when I open the can, Thousand Island dressing and the deviled eggs. Hope it makes a romantic first course. I won't tell DH there are *beets* in the recipe. He thinks he doesn't like them and I'll eat the veggie mix later, maybe as a sandwich garnish-He'll only see the pink eggs! All I will have left to do is keep the kids from eating the eggs and the asparagus before dinnertime. Those things tend to disappear in a hurry at our house!

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    • on May 23, 2006


      These were so pretty and such a change from my ho-hum white eggs,The taste was great and my husband loved them.Thank you for this recipe.Darlene

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    Nutritional Facts for Pickled Red Beet Eggs

    Serving Size: 1 (118 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 127.3
    Calories from Fat 43
    Total Fat 4.8 g
    Saturated Fat 1.5 g
    Cholesterol 186.0 mg
    Sodium 103.9 mg
    Total Carbohydrate 13.6 g
    Dietary Fiber 1.1 g
    Sugars 11.9 g
    Protein 6.9 g

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