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    You are in: Home / Recipes / Rosy Pickled Eggs Recipe
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    Rosy Pickled Eggs

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    LadyAngel1124's Note:

    This is my mom's famous recipe (at least with those who have tasted them) for pickled red beet eggs. They're a must at any picnic, and never go to waste. The longer they marinate, the better they look and taste, so try not to dip into them for at least 3 days. TIP: I like my eggs to be a nice dark pink, and to have plenty of extra beet slices, so I usually double up on the red beets and juice. You can also use small eggs instead of large if you're making them for a crowd. Time does not include cooking or marinating the eggs.

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    Serves: 12



    Units: US | Metric


    1. 1
      Mix first seven ingredients in a large jar. (Mom used a big mason jar, I use a one-gallon sun tea jar without a spout.).
    2. 2
      Add the eggs, and refrigerate for several days.

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    Ratings & Reviews:

    • on August 10, 2011


      I haven't had these in years, but they are delicious! I know what I'll be making this weekend!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 16, 2011


      So yummy! I did adjust the recipe, because I had a roasted beet, so left out most of the water(used 1/2 cup) and sliced the beet, poured into a mason jar, using 2 eggs. It covered it just right. Thanks! Mde for Pick a Chef(PAC) event 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Rosy Pickled Eggs

    Serving Size: 1 (195 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 137.9
    Calories from Fat 48
    Total Fat 5.3 g
    Saturated Fat 1.6 g
    Cholesterol 186.5 mg
    Sodium 261.5 mg
    Total Carbohydrate 15.0 g
    Dietary Fiber 0.9 g
    Sugars 14.0 g
    Protein 6.5 g

    The following items or measurements are not included:

    pickling spices

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