Time 10m Yield 6 serving(s) Number Of Ingredients 4 Steps:
Combine red beets, vinegar and sugar in a pan. Stir and heat just enough to dissolve the sugar. Add the eggs and refrigerate at least one hour (I prefer overnight).
Time P1DT35m Number Of Ingredients 8 Steps:
Boil the beets in water until they are fork tender. Peel and slice the beets. Place beets and eggs in a 1 quart mason jar. Pour vinegar, sugar and water into a medium saucepan. Add spices and bring to a boil. Stir until all the sugar has dissolved. Pour the pickling liquid over the beets and eggs. Allow to cool slightly before moving to the refrigerator. The pickled eggs will be ready to eat in a day or two. The beets can be left in the jar for up to two weeks.
Yield 8 Number Of Ingredients 9 Steps:
Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside. In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes. Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.
Time 40m Yield 1 1/2 pints Number Of Ingredients 7 Steps:
Cook, drain, and skin beets if not using canned. Combine remaining ingredients, except eggs. Pour over beets and cook for about 5 minutes. Cool. Place eggs in a large jar and pour cooled beet mixture over. Place in the refrigerator. Let pickle at least two days before using.
Yield 6 appetizer servings Number Of Ingredients 7 Steps:
Combine reserved beet liquid, sugar, vinegar, peppercorns and allspice in medium nonaluminum saucepan. Bring to boil over medium heat, stirring until sugar dissolves; remove from heat. Add eggs and onion and turn to coat completely. Add beets. Cover pan and refrigerate until eggs are deep pink color, turning occasionally, about 8 hours. (Can be prepared 2 days ahead.) Drain juices. Cut eggs lengthwise in half. Arrange beets and onion on plate. Top with eggs and serve.
Yield 8 Number Of Ingredients 9 Steps:
Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside. In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes. Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.
