Pickled beet eggs

Pickled Eggs with Beets

How to Make the Best Pickled Eggs (not Vinegar Eggs!) You've Ever Tasted!: In this instructable I will show you how to make the best pickled eggs you've ever tasted (at least, they are the best I've ever tasted). It's a very simple recipe. Although some vinegar is used in this recipe, these are not vinegar eggs…

Red Beet Eggs - a Pennsylvania favorite! Sweet, tangy and sour - a unique take on your average hard boiled egg.

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.

The sharp, punchy pow your egg salad has been missing

Beet Pickled Eggs -6 peeled hard boiled eggs (or more, I would say up to 12, and pickle a tad longer) -4 medium red beets, peeled and cut (use raw) -2 cups raw apple cider vinegar -2 cups filtered water -1/2 teaspoon salt How To -Combine all the ingredients in a glass bowl -Cover and pickle in fridge for 36-48 hours -The longer these pickle the deeper the color penetrates the egg -When ready to eat, simply slice open and serve with a touch of salt or make them into deviled eggs

My Mother introduced this recipe to me when I was little. Every Holiday Easter, Thanksgiving & Christmas that came my Mother would make these eggs. If you love RED BEETS you will LOVE THIS!

Tangy, creamy deviled eggs for your holiday get-together.

Here's a blast from the past, a genuine grown-up Easter Egg! I've been making these Amish Pickled Red Beet Eggs at Easter for years now and have to tell you, they are great! The color is beautiful, the flavor pronounced and they can be enjoyed as is, diced in potato salad (actually I suggest sprinkling them in a pile on top for great color), they're pretty as deviled eggs and make a great egg salad sandwich. This is what the color looks like after about 24 hours, the red/purple will permeate…

I made these when I had my bar, and they were always a big hit. I made them in large batches because of the standing time, but have scaled the recipe for home use. Extra large eggs are boiled, then pickled in a simple brine solution. For a variation, add dry minced onion flakes, crushed red pepper or hot sauce to the brine.

This recipe for Easy Pickled Eggs and Beets bring back great memories of my grandma's kitchen. As Easter neared a jar of purple eggs appeared in the fridge.

This recipe for Easy Pickled Eggs and Beets bring back great memories of my grandma's kitchen. As Easter neared a jar of purple eggs appeared in the fridge.

Red Beet Eggs - a Pennsylvania favorite! Sweet, tangy and sour - a unique take on your average hard boiled egg.

Red Beet Eggs - a Pennsylvania favorite! Sweet, tangy and sour - a unique take on your average hard boiled egg.

Here's a blast from the past, a genuine grown-up Easter Egg! I've been making these Amish Pickled Red Beet Eggs at Easter for years now and have to tell you, they are great! The color is beautiful, the flavor pronounced and they can be enjoyed as is, diced in potato salad (actually I suggest sprinkling them in a pile on top for great color), they're pretty as deviled eggs and make a great egg salad sandwich. This is what the color looks like after about 24 hours, the red/purple will permeate…

Here's a blast from the past, a genuine grown-up Easter Egg! I've been making these Amish Pickled Red Beet Eggs at Easter for years now and have to tell you, they are great! The color is beautiful, the flavor pronounced and they can be enjoyed as is, diced in potato salad (actually I suggest sprinkling them in a pile on top for great color), they're pretty as deviled eggs and make a great egg salad sandwich. This is what the color looks like after about 24 hours, the red/purple will permeate…