Monday, June 4, 2018

EZ Pickled Beets & Eggs (MMMMM!)

I have made this dish for years and years! Got the recipe from an Alaska friend over 40 years ago! 

You just can't beat beets!  

This dish is so simple and quick, and I love that I can use a sugar substitute
(usually xylitol) and it tastes great.

This recipe is in the collection of 300 tried and true family favorites - 
my first cookbook - Recipes & Recollections - I do have a few copies left from a re-order before Christmas. Click on the link for details.  (FREE SHIPPING on all orders!!

Here's some facts about beets..
Did you know beets are high in immune-boosting vitamin C, fiber, and essential minerals like potassium, essential for healthy nerve and muscle function and manganese, which is good for your bones, liver, kidneys, and pancreas? 


These are great to have on hand throughout the summer.  They make a tasty snack or addition to your lunch. 

You can make a single batch or it's easy enough to just double
this recipe. 

In my mind, you can never go wrong with 5 or fewer ingredients!
In our opinion, these are better than the ones we've gotten from delis now and again. 

Having to wait for them to marinate is the toughest part of this recipe. 

Hope you enjoy these many times over the summer. 


1 (15 ozs.) can sliced beets
1/2 c. sugar or xylitol (for sugar free) 
(we use 1/3 c.) 
1 onion sliced 
(or onion salt if you prefer) 
3 Tb. vinegar
salt & pepper to taste
4 hard boiled eggs, peeled

Pour liquid from beets into a small saucepan.  Add remaining ingredients and bring to a boil.  Pour over beets and eggs; refrigerate in a covered glass dish or jar.  Let stand 48 hours before serving.  

Linked to 
Meal Plan Monday

You may also enjoy this dish served hot...

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