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Amish Country Red Beet Eggs
Amish Country Red Beet Eggs

Amish Country Red Beet Eggs

24 Hr(s)
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1 serving
Original recipe yields 1 serving
2 jars (16 oz. each) sliced beets
1/4 cup water
3/4 cup white OR cider vinegar
1/2 cup sugar
1 teaspoon pickling spice
1 teaspoon pickling salt (or you can use regular salt)
18 boiled eggs, peeled18 boiled eggs, peeled
1 small onion, halved and then sliced thin
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Let's Make It
Drain beets and save the juice. In a medium size sauce pan mix together beet juice, water, vinegar, sugar, pickling spice and salt. Bring to a low boil and simmer about 2 minutes. Cool completely and then chill in the refrigerator.
Place the peeled eggs, beets and onion in a large bowl. Pour chilled beet juice over all and cover with a lid or plastic wrap. Place in refrigerator for about 1 to 2 days, stirring a few times to make sure all the eggs are covered evenly with the beet juice.
To serve: In a small bowl place the drained beets and onion in the center of your egg dish or platter. Slice the eggs in half and arrange around the edge of the beets.
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