Pickled Red Beet Eggs

My Pennsylvania Dutch grandmother, Florence Walter, used to make these. They are especially great for picnics. The combination of pickled eggs, beets, and onions is really something special. A great way to use up left-over Easter-eggs too!

Step: 1

Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.

Step: 2

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.

Step: 3

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.

Per Serving: 108 calories; protein 6.6g; carbohydrates 8.1g; fat 5.3g; cholesterol 212mg; sodium 112.4mg.

Tasty and easy , these snack work for any meeting or occasion . When throwing a Friendly gathering , large or small , you should don’t forget the appetizers . We’ve collect with others of our best snacks menus that are sure to suprrise your guests. From dips to spreads and everything in between, you’re must to find the perfect snacks for any gathering .

For your great party, be sure to make the Cranberry Meatballs . If you’re crunched for time, the speedy Classic Cheese Tray is your go-to .