By Mercy on April 29, 2005
Photo by Mercy
Photo by Mercy
"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."
Serving Size: 1 (180 g)
Servings Per Recipe: 6
"Add some sliced onions to this! Will try hot pepper next time."
"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!"
"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."
"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!"
"I hadnâ€™t thought about picked eggs and beets for years until I ran across this recipe. Of course I had to make them, what a fun treat to have in the refrigerator. Thanks so much for posting the recipe!"
"This recipe is awesome! Just like my Grandma use to make. The longer the eggs and beets set, the better they taste. I put mine in a pickle jar too. *wink*"
"My Grandma used to make these all the time when I was a little girl. I remember she used to make them in an empty Kosher pickle jar -- when I made these for my daughter's birthday this year -- you guessed it, I made them in a Kosher pickle jar! Very yummy! Good comfort food!"
"These are wonderful! My Mom used to make this every spring, too, and I never got the recipe from her before she died. The seasoning is perfect (kinda sweet yet a little bit tart) and the eggs come out so tender -- Just like I remembered Mom's being! Thanks again, Mercy! :)"
"Add some sausages sliced on the bias for an additional treat. I used Italian Brats and it was marvelous! Also I used tinned pickled beets which are readily available in the grocery stores."
"I don't need to look any more. This is the recipe that reminds me of the ones my Grandma used to make. I can enjoy these and remember her just a little bit better. Thanks for posting this.<br/>There's no need to boil (even gently) for 5 minutes. You just need to warm vinegar & beet juice enough to dissolve the brown sugar and salt. If you don't heat it so much it cools down faster and you're on your way that much quicker."
"Made just as written. Wonderful. I keep a jar in the frig at all times."
"This was very easy to make and tasted great! DH loved it too. I didn't have whole beets so I just used sliced ones and I substituded Splenda Brown Sugar Blend. Even better the next day...don't know about days after that because they didn't last that long...hehehe."
"Very good recipe and easy to make.Thanks Mercy"
"Just like my mother's. Loved them then and still do. Thanks."