Time 10m Yield 12 servings. Number Of Ingredients 5 Steps:
Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar. , In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool., Cover tightly and refrigerate for at least 24 hours before serving.
Time 45m Yield 12 Number Of Ingredients 5 Steps:
Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher. Pour 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. Pour 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.
Time 20m Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
In saucepan, boil vinegar, sugar, pepper, salt and garlic powder until sugar is melted. Let cool In large container, combine beets, eggs, and onions. Pour vinegar mixture over all and mix to combine. Refrigerate for at least 2 hours before serving (the longer this sits, the better it gets).
Time 4h30m Yield 8 Number Of Ingredients 6 Steps:
Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container. In a saucepan, combine beets, vinegar, sugar, water and cinnamon. Bring to a boil, and stir until sugar is dissolved. Pour over eggs. Cover, and chill for 4 hours or overnight.
Time P1DT3h30m Yield 12 pickled eggs Number Of Ingredients 8 Steps:
Bring the vinegar, 3/4 cup of the pickling liquid, the onions, 4 teaspoons salt, the mustard seeds, coriander seeds and sugar to a boil in a medium saucepan over medium heat, stirring to dissolve the salt and sugar. Reduce the heat, cover and let the brine simmer for 5 minutes. Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick. Put 3 eggs and 1/4 of the beets in each of 2 glass quart jars with lids. Ladle in enough brine to cover. Add 3 more eggs to each jar, divide the remaining beets between them and ladle in more brine to cover, leaving about 1/4 inch of space at the top. Close the jars, let cool to room temperature, then refrigerate for at least 24 hours before serving. Serve the eggs and beets halved or quartered, with some of the onions and pickling liquid spooned on top. (The eggs will keep, covered by liquid and refrigerated, up to 5 days.)
Time 5h15m Yield 4 Number Of Ingredients 5 Steps:
In pint-size glass jar, place peeled eggs. (A wide-mouth jar works the best.) Into 2-quart saucepan, drain liquid from can of beets. (Reserve beets for another use or discard.) Add sugar, vinegar and cloves. Heat over medium-high heat, stirring to dissolve sugar, until mixture comes to a boil. Remove from heat. Carefully pour hot liquid over eggs. Cool completely, about 1 hour. Cover jar tightly with lid. Refrigerate at least 4 hours before serving.
Time 15m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Boil first four ingredients gently for 5 minutes. Cool the liquid then pour over eggs and beets, cover and let stand overnight (or up to three days) in the refrigerator. To serve, cut eggs in half or quarters.
Time 30m Yield 8 serving(s) Number Of Ingredients 12 Steps:
Place the eggs, sliced onions, and beets in a large jar. Set aside. In a saucepan, combine the remaining ingredients and slowly boil for 10 minutes. Let cool. Pour the cooled vinegar solution over the eggs, onions and beets. If the juice does not cover them, add additional water/vinegar (1:1) to cover. Refrigerate. Can be eaten in 24-hours, but are better after a couple of days. Store in fridge.
Time 15m Yield 12 servings. Number Of Ingredients 7 Steps:
Drain beets, reserving 1/2 cup juice. Place in a large glass bowl; add the remaining ingredients. Cover and refrigerate overnight.
Time 30m Yield 12 serving(s) Number Of Ingredients 6 Steps:
Hardboil the 12 eggs; cool and peel. While hard boiled eggs are cooling, boil the undrained can of red beets with the water, cider vinegar, brown sugar and onion in a medium saucepan. Boil for 10 minutes. Pour beet mixture over the peeled eggs and refrigerate at least 8 hours or overnight.
Time 15m Yield 8 servings. Number Of Ingredients 6 Steps:
Drain beets, reserving juice. Add enough water to juice to measure 3/4 cup; place in saucepan. Add sugar, vinegar, cinnamon stick and cloves if desired; bring to a boil. Remove from the heat. , Place eggs in a bowl; top with beets. Pour liquid over all. Cover and chill for 4 hours or overnight. Remove the cinnamon stick and cloves before serving.
Time 2h24m Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F. Wrap the beets tightly in aluminum foil and roast until tender, 1 to 1 1/2 hours. Remove from the oven, uncover, and let sit until cool enough to handle. When cool, slip the skins from the beets and cut into eighths. In a non-reactive saucepan, combine the vinegar, sugar, peppercorns, and pickling spice. Bring to a boil and cook, stirring occasionally, until the sugar dissolves. Remove from the heat and let sit for 2 hours for the flavors to develop. Add the eggs, onions, garlic, and beets and turn to coat evenly. Cover tightly and refrigerate, turning occasionally, until the eggs are a deep pink color, at least 8 hours and up to 24 hours. To serve, remove the eggs, beets, and onions from the marinade and arrange on a platter. Garnish with sprigs of dill and serve with sliced French bread.
Time P1DT1h15m Yield 8 Number Of Ingredients 9 Steps:
Remove roots and greens from beets. Place beets in a Dutch oven, cover with water, and bring to a boil. Cook for 45 minutes. Meanwhile, place eggs in a large saucepan and cover with water. Heat to boiling over high heat, then reduce to a simmer and cook for 20 minutes. Rinse in cold water and add a handful of ice to chill the eggs. Remove beets from boiling water and rinse. Set aside to cool. Combine water, sugar, and vinegar in a saucepan. Add cinnamon, salt, cloves, and pepper; bring to a boil. Reduce heat and simmer for 5 minutes. Peel and slice beets and place in a glass or plastic container. Peel eggs and place in the same container. Pour vinegar mixture over top. Cover and chill in the refrigerator for 24 hours, mixing occasionally to ensure eggs and beets remain covered by liquid.
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.
