Pickled Red Beet Eggs

4.6

(157)

127 Reviews

18 Photos

My Pennsylvania Dutch grandmother, Florence Walter, used to make these pickled red beet eggs. They are especially great for picnics and a great way to preserve leftover eggs after Easter!

Submitted by Jill

Updated on February 21, 2024

18

Prep Time:

25 mins

Cook Time:

20 mins

Total Time:

45 mins

Servings:

12

Jump to Nutrition Facts

Ingredients

1 (15-ounce) can beets
1 onion, thinly sliced
12 hard-cooked eggs, shelled and left whole
¼ cup white sugar
½ cup vinegar

Directions

Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
Pour sugar and vinegar into the saucepan with beet liquid; bring mixture to a boil. Reduce the heat to low, and let mixture simmer for 15 minutes.
Pour beet juice mixture over beets, eggs, and onions. Seal the bowl or pitcher and refrigerate for at least 1 to 3 days; the longer they are allowed to rest the better they will taste.

Nutrition Facts (per serving)

108	Calories
5g	Fat
8g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 108
% Daily Value *
Total Fat 5g	7%
Saturated Fat 2g	8%
Cholesterol 212mg	71%
Sodium 112mg	5%
Total Carbohydrate 8g	3%
Dietary Fiber 1g	2%
Total Sugars 7g
Protein 7g	13%
Vitamin C 2mg	2%
Calcium 34mg	3%
Iron 1mg	5%
Potassium 132mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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