"My Pennsylvania Dutch grandmother, Florence Walter, used to make these. They are especially great for picnics. The combination of pickled eggs, beets, and onions is really something special. A great way to use up left-over Easter-eggs too!" — GOURMETFOX
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1 (15 ounce) can
onion, thinly sliced
hard cooked eggs, shelled and left whole
Does anyone have the secret to peeling eggs. I punch a hole in the bottom and they just do not come off the shell. They look awful !!! thanks
I felt that the sugar/vinegar ratio was off here. This tasted more like it should have been entitled "sweet and sour eggs" rather than pickled eggs. I had to add a lot more vinegar to offset the sweetness. With that change they were just what I was looking for. Very beautiful in color too. Thanks!
This was a very good recipe. I added a 2 more cans of beets- there did not seem to be enough juice to cover the eggs- plus my husband will eat the extra beets. My mother in law makes beet eggs for Easter every year-she would not give me the recipe-I asked her for it a few times and she kept ignoring me- well she can keep her stinking recipe because this one is real close to hers!
These were so simple to make, I have been searching for a recipe to make these and Iam so glad that i used this one, I made them for my Father and he loved them they reminded him of the ones his late mother in law used to make, Now he cant get enough of them and of course now others in the family want to try them! Thank you so much for putting this recipe on here!!! You made it possible for me to give my Dad a little bit of the past! If anyone is looking to try and make pickled eggs you gotta try this recipe....It's just to simple!! A few tips that worked for me were putting approx. 6 eggs in a small wide mouth mason jar and then pouring the mixture over them also i have been doubling the mixture i get about 4-5 jars that way also i dont use all the beets i just put as many of them that will fit in the jar, then i just let them sit in the refrigerator, my dad is my taste tester he said the best ones were the ones that were in the frig for 4 weeks the longer they sit they do taste better!
Perfect, perfect, perfect! The PA Dutch really do know what they're doing when it comes to down home cooking. (maybe I'm a little biased being from PA and all). This recipe is exactly what I was looking for and my husband just loves pickled eggs so I had to try this. I made this a week ago and the verdict is in... (drumroll please). We have a winner! He loved them and now wants me to make more (how many eggs can one person eat may I ask?). I used 6 hard-cooked eggs vs. twelve because that's all I could fit into the jar, layering them with the beets, red onion slices, and juice. I didn't change a thing with the mixture and let them set for one full week. When we cut open the first egg it was a perfect deep reddish-pink color all the way through to the yellow yolk! These are definitely worth the time to make!
My mother made this recipe too. She used to put the beets and onions in a large jar first. Then the eggs and screw on the top. Turn it upside down in the frig for about 2-3 days. The eggs turn deep red and are delicious! I think she added a bay leaf, but I'm not sure.
The recipe didn't tell you what kind of vinegar to use. I used 1/2 cup cider vinegar and after adding the 1/4 cup sugar I found it was to tart.
I added 1/2 cup more sugar and after adding the juice off the red beets to the vinegar and sugar I added 1/2 can of water to the can of red beets and poured the water and beets in my vinegar and sugar. The taste was just like I remembered when my grandmother made them.
My family has been makeing "pickeled eggs" for as long as i can remember but these are the best i have ever tasted.
* Percent Daily Values are based on a 2,000 calorie diet.
Pickled Red Beet Eggs
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 48
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