Amish Pickled Eggs and Beets Recipe
Amish pickled eggs and beets are a classic dish where hard-boiled eggs are preserved with red beets in a sweet and tangy pickling liquid. This liquid, made with vinegar, sugar, and beet juice, gives the eggs a slightly sweet and tasty flavor. Enjoy as a side dish or healthy snack.
Ingredients
- 6 hard-boiled eggs
- 1 (16-ounce) can pickled beets (whole or sliced) and beet juice
- 1/2 cup apple cider vinegar (or white vinegar)
- 1/2 cup sugar
- 1/2 teaspoon salt
Instructions
- Boil 6 eggs in a pot of water for 10 minutes. Place boiled eggs in ice water, peel, and rinse.6 hard-boiled eggs
- Drain a can of pickled beets. Add the juice (approximately 3/4 cup) to a saucepan, along with the vinegar, sugar, and salt.1 (16-ounce) can pickled beets (whole or sliced) and beet juice, 1/2 cup apple cider vinegar (or white vinegar), 1/2 cup sugar, 1/2 teaspoon salt
- Bring the red beet juice mixture (pickling brine) to a boil, stirring occasionally. Remove from the heat and let it cool for several minutes.
- Put the hard-boiled eggs into a wide-mouth quart jar. Pour the red beets over top of the eggs, then pour the warm brine over the top.
- Cover the jar, and give it a little shake to make sure the eggs get covered completely in juice. Refrigerate for at least 24 hours.
- Cut the eggs in half and serve. Enjoy as a snack or side dish.
Notes
See the post above for more details and variations.
*Nutrition is approximate.
Nutrition
Serving: 1eggCalories: 146kcalCarbohydrates: 17gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 187mgSodium: 257mgPotassium: 78mgFiber: 0.003gSugar: 17gVitamin A: 260IUVitamin C: 0.01mgCalcium: 27mgIron: 1mg
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