Place the first 4 ingredients in a bowl and mix well.
In a small bowl whisk together pickle beet juice, mayonnaise, salt and pepper; pour over veggies and mix well.
Refrigerate at least half an hour before serving.
Marinate the eggs in pickled beet juice for at least 10 hours. Cut the eggs in half with sharp, clean knife.
Remove yolks and reserve egg whites. Blend with fork the yolks with mayonnaise, mustard, salt, parsley and sour cream.
Place in pastry tube and swirl the yolk in the red whites.
Place martini glasses in the freezer or fill them with ice.
Fill a cocktail shaker with ice.
Add beet juice, vermouth, vodka, and aquavit to shaker.
Remove any ice from glasses. Shake and pour drink through a strainer into glasses.
Garnish with skewered baby beets.
combine lettuce mix, beets, cucumber, eggs, and cheese. Serve with vinaigrette dressing on the side.
For the Labskaus, cook potatoes in boiling salted water for about 20 mins. Heat 2 tbsp butter and saute onions. Add corned beef and cook for about 2 mins. Add allspice and season to taste. Drain potatoes, add to corned beef and mash together. Add 4-6 tbsp pickled beet brine and 2-4 tbsp pickle brine.
Heat 1 tbsp butter in a large pan and fry 4 eggs. Serve corned beef hash with pickles, pickled beets, pickled herring, and fried eggs.
Each of these recipes uses 12 peeled, hard-cooked eggs.
The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
There needs to be plenty of pickling solution, and enough to completely cover the eggs.
Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
Hard-boil the eggs.
Put eggs in cold water.
Keep changing the water to keep it cold.
Shell the eggs.
Put eggs in a container and place in the refrigerator next to the pickled beet liquid.
Next day, cover eggs with the liquid.
Put back in refrigerator for 3 or 4 days.
Stir or shake occasionally so eggs color evenly.
Serve cold.
When the last pickled beet has been consumed from 2 or 3 jars, keep the pickling liquid.
Hard boil 1/2 dozen eggs.
Peel the eggs and place them in the beet pickle solution.
Close the jars and refrigerate for 48 hours.
The resulting pickled eggs will be a real taste treat.
unflower oil and fry the eggs.
Serve the Pytta I
Mix together sugar, salt, spices, vinegar, beets, beet juice and onion in skillet.
Cook over moderate heat until mixture boils, then reduce heat and simmer, uncovered, 3 to 4 minutes. Remove from heat and let stand until warm.
Pack eggs into wide-mouthed jar.
Pour warm mixture over eggs, gently pushing eggs into liquid.
Store tightly covered in refrigerator 2 to 3 days before using.
Will keep 2 to 3 weeks in refrigerator.
Use in salads or whole.
estle.
Bring water, vinegar, beet, shallot, sugar, bay leaf, and
Put eggs in a quart jar.
Mix together beet juice, vinegar, bay leaf, cloves, salt and garlic.
Heat, but do not boil.
Add to eggs in jar.
Store in refrigerator at least 24 hours.
Pack the eggs in two quart jars.
Combine beet juice, vinegar and spices in a saucepan and simmer 10 minutes.
Pour over eggs; seal.
Let cool and chill.
Refrigerate for a few days to allow flavors to permeate the eggs.
Makes 16 pickled eggs.
Hardboil the 12 eggs; cool and peel.
While hard boiled eggs are cooling, boil the undrained can of red beets with the water, cider vinegar, brown sugar and onion in a medium saucepan. Boil for 10 minutes.
Pour beet mixture over the peeled eggs and refrigerate at least 8 hours or overnight.
Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
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.
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.
Put any amount of eggs in a pot.
Cover
Drain all red beet juice.
Measure juice and add same amount of vinegar;
add sugar.
Bring to a boil.
Mix all ingredients except the silver beet with a little water until you have a medium thick batter.
Add the well drained silver beet and fry in spoonfuls in hot oil until cooked.
Drain on paper towel and serve with curries as a side dish or as a snack.
Note:Bok Choy could also be used as a substitute for silver beet.
PLEASE NOTE: the Zaar database seems to want to make Silver Beet into 'beets' and this recipe is NOT for \"BEETS\" so my apologies if you got this recipe while looking for a Beet/beetroot recipe.
Add seasonings and spices to vinegar (dilute with 1/3 cup water) and simmer about 8 minutes.
Strain and pour over peeled eggs.
Seal and let stand 2 days before using.
Fill 1 quart jar with 12 to 16 eggs.
(Can add sprig of dill, caraway seed or garlic or onion for different flavors.) Using pickled beet juice with the spices makes a pretty pink for hors d'oeuvres or cold plate.
Soften gelatin in 1/2 cup cold water in saucepan.
Heat, stirring over low heat until gelatin dissolves.
Add enough water to beet juice to make 1 1/2 cups liquid.
Add salt and onion; chill until partially set.
Stir in beets and celery; put in mold and serve on lettuce leaf.