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Amish Country Red Beet Eggs
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Amish Country Red Beet Eggs

24 Hours
24 Hr Cook
What You Need
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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
1
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.
2
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.
3
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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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