Allie And Etell's Pickled Eggs And Beets Recipe

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Servings: 1


Cost per recipe $5.01 view details
  • 1 lb Trimmed unpeeled beets
  • 7 lrg Large eggs
  • 1 1/4 c. White vinegar (this is what recipe says-personally I think it needs more)
  • 1/2 c. Minced onion
  • 1/2 tsp Chopped garlic
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1/2 tsp Grnd cayenne


  1. Of New Orleans. I got it from one of his cookbooks.
  2. *NOTE: If you prefer less vinegary taste, increase amount of sugar, but do not decrease or possibly dilute vinegar.
  3. Cover beets with water. Boil till tender (about 25 min). Drain and cover with cold water. Set aside. Boil Large eggs in covered pan about 5 min.
  4. Remove from heat and let sit 15 minutes. This keeps egg yolks from having green color. Peel-set aside. In 1 quart. sauce pan, combine vinegar, onions and garlic. Bring to a boil. Remove and strain vinegar into a bowl. Return vinegar to pan reserving onions etc. seperately.
  5. In a jar place 4 Large eggs. After beets are cold sufficient to handle, peel and slice 1/4 inch thick. Place half of the beet slices over the 4 Large eggs, then half of the strained garlic and onion. Then layer again with remaining ingredients.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1033g
Calories 737  
Calories from Fat 315 43%
Total Fat 35.04g 44%
Saturated Fat 10.84g 43%
Trans Fat 0.0g  
Cholesterol 1459mg 486%
Sodium 3064mg 128%
Potassium 1798mg 51%
Total Carbs 46.34g 12%
Dietary Fiber 10.0g 33%
Sugars 31.75g 21%
Protein 49.27g 79%
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