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Pickled Red Beet Eggs Recipe

Recipe by: GOURMETFOX

"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!"

Directions
Ingredients
Nutrition

Directions

Prep25 m
Cook20 m
Ready In45 m

1Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
2Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes.
3Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.

Ingredients