Dale's Red Pickled Eggs

"I got this recipe from my girlfriend Dale back in 1977; it was a favourite in her Scottish family. The colour is amazing!"
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
24hrs
Ingredients:
5
Serves:
12
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ingredients

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directions

  • In a glass bowl (beet juice sometimes will stain plastic), whisk together sugar, salt, vinegar and 3/4 cup of juice from the tinned beets (you can discard any remaining juice); whisk until sugar is dissolved.
  • In a larger glass bowl, place peeled eggs and beets.
  • Pour dressing over eggs.
  • Refrigerate overnight, covered (the colour will get more intense if left a day or two longer).
  • To serve, cut eggs into halves or quarters.

Questions & Replies

  1. how long will these stay in the refer.
     
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Reviews

  1. Very pretty and very good, DD loves them! I didn't know what they were supposed to taste like, but I really liked them too. DH "says" he doesn't like pickled eggs, but he hasn't tried these yet! Definite keeper, thank-you.
     
  2. Not only are these eggs beautiful, but they're so good! It's well worth the wait. Perfect sliced in half with a sprinkling of salt and pepper. Loved them!
     
  3. Had an over abundance of eggs from our hens. This hit the spot. Easy to make, tasty, nice color. Thanks!
     
  4. Thank you for an easy pickled egg recipe that DH and I both enjoy.
     
  5. Wonderful eggs. My wife and sister-in-law have decided this is our "keeper" recipe. They are sweet, attractive, and very tasty. When hunting for a pickled egg recipe, I was looking for something with a little more kick to them, and I think I'll experiment with this recipe to see if I can get exactly the taste I want (maybe some extra vinegar plus some peppercorns). In the meantime, however, these pickled eggs will be our standard! In fact, I'm making them for the third time right now...
     
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RECIPE SUBMITTED BY

I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
 
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