appetizers/ Meatless/ Salads/ Side Dishes/ Top 10 Must Have Recipes/ Uncategorized/ Vintage Recipes Modernized

Pickled Eggs and Beets

March 11, 2021 (Last Updated: May 9, 2021)

This vintage recipe for Pickled Eggs and Beets brings back so many remarkable memories of my childhood Family kitchen.  As the spring arrived snd Easter approached, I remember that there would always be a big batch of delicious, flavorful Pickled Eggs and Beets in our refrigerator.  

This Pickled Eggs and Beets recipe is from my father. He received the Pickled Eggs and Beets recipe from an older lady when he worked at  Bed and Breakfast in Louisiana. It’s one of my favorite ways to pickle eggs. The ingredients are simple and easy to find at any store. You can use your homemade canned beets or buy your favorite brand of organic canned beets.

 

 

Pickled Eggs and Beets

 

 

 

 

Suggested Equipment for Pickled Eggs and Beets

  • Sharp kitchen knife to slice onions

  • Cutting board to slice onions

  • Large  enough sterilized jar to hold 12 eggs

  • Large enough saucepan to boil 12+ eggs

  • Large container- optional to reserve eggs, beets, onions while waiting

  • Medium saucepan to simmer reserved juice and spices

 

 

 

 

Pickled Eggs and Beets

 

 

 

 

Ingredients for Pickled Eggs and Beets

  • Eggs 

  • Canned beets, Organic

  • Red onions

  • White sugar

  • Apple cider vinegar

  • Kosher salt

  • Black peppercorns 

  • Bay leaves

  • Whole cloves

  • Bay leaves

  • Caraway seeds

  • Baking soda

 

 

 

 

Pickled Eggs and Beets

 

 

 

How to Make Pickled Eggs and Beets

STEP 1
Place eggs in a large enough saucepan to hold 12 eggs and cover with cold water and add one tablespoon of baking soda. Bring to a full boil. Cover the eggs with a tight-fitting lid, remove from heat, and let eggs sit in hot water for 12 minutes. Remove the saucepan from the heat. Drain the hot water, cool by running cold water over eggs, and peel.

STEP 2
Place the organic sliced beets, red onion, and peeled eggs in a non-reactive glass container. Set aside.

STEP 3
In a medium-sized saucepan, combine sugar, reserved beet juice, apple cider vinegar, kosher salt, peppercorns, bay leaves, caraway seeds, and whole cloves. Bring to a boil, lower the heat, and simmer for 3-4 minutes.

STEP 4
Layer the beets, eggs, and onions in a large jar and carefully pour the hot liquid over the beets and eggs. Let it slightly cool before placing it in the refrigerator.

STEP 5
Let the pickled eggs and beets sit in the refrigerator for at least two plus days before serving for best results.

 

 

 

 

 

Pickled Eggs and Beets

 

 

 

Tips and Tricks to achieve the perfect peeled eggs

  1. The best eggs for boiling are about a week to ten days old. I always use brown eggs, but white is acceptable. When the eggs are fresh, the pH of the white is low, which will cause it to stick to the shell. So don’t be afraid to use up last week’s eggs in this recipe.

  2.  If you want perfectly cooked eggs, have bright and yellow yolks. Bring the eggs, baking soda, and water to a boil, turn off the heat, and let them sit for 13 minutes. This prevents the eggs from overcooking and the yolk turning to a not-so-appetizing green discolored yolk. 

  3.  Use super cold water to rinse the eggs after draining them. The cold-water will “shock” the membrane in between the egg white and the eggshell, loosening the shell from the egg and allowing you to peel it off easily.

 

 

 

Pickled Eggs and Beets

Pickled Eggs and Beets

hmccallum
This recipe for vintage Pickled Eggs and Beets is the perfect go-to snack. You need a few ingredients, and they are so simple to make for any occasion, including holidays.
4.84 from 24 votes
Prep Time 15 mins
Cook Time 18 mins
Refrigerate before serving 2 d
Total Time 2 d 33 mins
Course Appetizer
Cuisine American
Servings 12 Servings
Calories 139 kcal

Equipment

  • Sharp kitchen knife to slice onions
  • Cutting board to slice onions
  • Large enough saucepan to boil 12+ eggs
  • Large container to reserve eggs, beets, and onions
  • Medium saucepan to simmer reserved juice and spices
  • Large  enough sterilized jar to hold 12 eggs

Ingredients
  

  • 12 large eggs I use brown
  • 1 tablespoon baking soda for water
  • 3-15- ounces sliced organic beets reserve juice
  • 2 medium red onions thinly sliced
  • ¾ cup sugar + more if desired
  • cups reserved beet juice
  • cups apple cider vinegar do not sub
  • 12 whole cloves
  • 6 whole peppercorns
  • 2 bay leaves
  • teaspoons Kosher salt or to taste
  • 1 teaspoon caraway seeds

Instructions
 

  • Place eggs in a large enough saucepan to hold 12 eggs and cover with cold water and add one tablespoon of baking soda. Bring to a full boil. Cover the eggs with a tight-fitting lid, remove from heat, and let eggs sit in hot water for 12 minutes. Remove the saucepan from the heat. Drain the hot water, cool by running cold water over eggs, and peel.
  • Place the organic sliced beets, red onion, and peeled eggs in a non-reactive glass container. Set aside
  • In a medium-sized saucepan, combine sugar, reserved beet juice, apple cider vinegar, kosher salt, peppercorns, bay leaves, caraway seeds, and whole cloves. Bring to a boil, lower the heat, and simmer for 3-4 minutes.
  • Layer the beets, eggs, and onions in a large jar and carefully pour the hot liquid over the beets and eggs. Let it slightly cool before placing it in the refrigerator.
  • Let the pickled eggs and beets sit in the refrigerator for at least two plus days before serving for best results.

Notes

Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.
 
 

Nutrition

Calories: 139kcalCarbohydrates: 16gProtein: 7gFat: 5gSaturated Fat: 2gCholesterol: 186mgSodium: 657mgPotassium: 133mgFiber: 1gSugar: 15gVitamin A: 276IUVitamin C: 2mgCalcium: 38mgIron: 1mg
Keyword Pickled Beets, Pickled Beets and Eggs, Pickled Eggs
Tried this recipe?Let us know how it was!

 

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25 Comments

  • Reply
    Jamie
    March 15, 2021 at 2:24 am

    The cloves and peppercorn added so much flavor to these eggs! I loved the gorgeous red color too. It’s as pretty as it was tasty!

    • Reply
      hmccallum
      April 7, 2021 at 9:01 am

      Thank you, Jamie! I appreciate you sharing. I love the kick they add to the pickled eggs!

  • Reply
    Colleen
    March 14, 2021 at 6:18 pm

    This recipe for pickled eggs and beets was such a great idea, and the color was beautiful. We will be making them again for Easter. These are going to be a hit for Easter!

    • Reply
      hmccallum
      April 7, 2021 at 9:02 am

      Thank you, Colleen! I am so thrilled you and your family enjoyed them!

  • Reply
    Tracy
    March 14, 2021 at 12:51 pm

    So delicious and fun! My kids loved the color. Thanks for a great recipe!

    • Reply
      hmccallum
      March 14, 2021 at 11:28 pm

      Thank you, Tracy. I’m so glad the kids loved the color! Have a great night.

  • Reply
    Natalie
    March 14, 2021 at 11:55 am

    The egg color was fantastic for these pickled eggs and beets. I loved it. What a great recipe this is the perfect recipe to make for the upcoming Easter. Oh, I’m so making these again to share with the family! Thanks—Natalie

    • Reply
      hmccallum
      April 7, 2021 at 9:04 am

      I am so happy you enjoyed them, Natalie, and will be sharing them at Easter!!

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