Recipe for cold pickled eggs using beets??

Question

we used to eat these years ago. You soak hard boiled eggs in beet juice w/ sugar & maybe vinager. Anyone know??

Answer 1

beets
1 dozen eggs
2 cups beet juice
1 cup brown sugar
1 cup cider vinegar
1 medium onion (cut into rings)

Boil eggs, cool and shell.
Place in bowl with drained beets and onions. Bring the 2 cups of beet juice to a boil.

Reduce heat and add vinegar and brown sugar.
Allow to simmer until brown sugar has dissolved.

Pour over eggs, beets, and onions; cover and let stand in refrigerator for at least 2 days

Here is a site that has many recipes for them.

Answer 2

A real fast way to pickled eggs is buy several jars of pickled beets (preferaby Lohmans) with onions. Eat the beets and save the liquid. Hardboil a dozen eggs or so, when cooled, peel and insert into the jars of pickled beet & onion juice and refrigerate. The eggs will turn a beautiful Easter Egg purple and will be ready to eat in a few days. The longer you keep them in the juice the color and pickling will extend all the way to the center of the egg. Delicious & colorful too!

Answer 3

PICKLED EGGS AND BEETS

2 doz. hard boiled eggs
2 cans med. whole beets
2 c. sugar
2 c. vinegar
1/2 c. pickling spices
1 jar Aunt Nellie's whole onions, drained (optional)

In saucepan, put the sugar, vinegar, juice of beets, and pickling spices; bring to boil. Add beets to this mixture and simmer 2 minutes. In gallon glass jar, add 1 dozen shelled eggs, 1/2 jar of the onions, and 1/2 of the beet mixture, then the other dozen eggs, remaining onions, and beet mixture. Seal and let set for 3 days in refrigerator.

Answer 4

Pickled Eggs and Beets
• 10 eggs • 1 (15 ounce) can sliced beets, with liquid • 3/4 cup white vinegar • 1/4 cup white sugar • 1/2 cup water • salt and pepper • 1/2 teaspoon ground cinnamon (optional)
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. Place eggs in a large plastic container or jarPour over eggs. Cover, and chill for 3 days.
-------------------------------------------------------------------------------
Pickled Eggs and Beets
• 12 hard-boiled eggs • 4 cups cooked beets, sliced • 1 1/2 cup white vinegar • 2 teaspoons kosher salt • 1 onion, sliced • 1 1/2 cup granulated sugar • 1 teaspoon whole cloves • 1 teaspoon mustard seed • 1 teaspoon black pepper seeds
Peel eggs and discard shells. Place with beets in large glass or other non-reactive bowl.
Combine vinegar, salt, onion, sugar, cloves, mustard seed and pepper seed in saucepan and bring to a boil. When boiling, lower heat to simmer and cook, stirring, until sugar dissolves. Remove from heat for 3 minutes.
Pour ingredients over eggs and beets while hot, but not scalding. When cool, pour into airtight containers, and store in refrigerator overnight.