Amish Pickled Eggs Food

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AMISH PICKLED EGGS AND BEETS



Amish Pickled Eggs and Beets image

This is an easy recipe that my grandmother used to serve in the spring. My brother still refers to this dish as "Easter eggs". Slices of onion or hot pepper may also be added to the pickling liquid with the beets and eggs.

Provided by Mercy

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

1 cup cider vinegar
1 cup beet juice (add water, if necessary, to make 1 cup)
1/2 cup brown sugar (packed)
1 teaspoon salt
6 hard-boiled eggs, shelled
1 (15 ounce) can small round beets

Steps:

  • Boil first four ingredients gently for 5 minutes.
  • Cool the liquid then pour over eggs and beets, cover and let stand overnight (or up to three days) in the refrigerator.
  • To serve, cut eggs in half or quarters.

YELLOW PICKLED EGGS



Yellow Pickled Eggs image

This is a recipe for Amish style pickled eggs that are yellow in color. They go nice with the red beet pickled eggs!

Provided by TINAMARIES

Categories     Appetizers and Snacks     Pickled Egg Recipes

Time P4DT30m

Yield 12

Number Of Ingredients 9

12 eggs
1 medium onion, thinly sliced
¾ cup water
1 cup white sugar
1 ¼ cups white vinegar
2 teaspoons salt
1 teaspoon dried dill weed
¼ teaspoon garlic powder
½ teaspoon mustard seed

Steps:

  • Place eggs in a large pot and fill with enough water to cover. Bring to a boil, then cover and remove from heat. Let stand 10 minutes. Cool under running water, and remove shells. Place hard-cooked eggs in a large jar.
  • In a saucepan, combine the onion, water, sugar, and vinegar. Stir in salt, dill, garlic powder, and mustard seed. Bring to a boil, then simmer over low heat for 5 to 7 minutes. Pour over the eggs in the jar. Cover and refrigerate for at least 4 days. The eggs will be yellow!

Nutrition Facts : Calories 141.3 calories, Carbohydrate 18 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 1.6 g, Sodium 458.6 mg, Sugar 17.4 g

AMISH PICKLED EGGS AND BEETS RECIPE - (3.9/5)



Amish Pickled Eggs and Beets Recipe - (3.9/5) image

Provided by á-75476

Number Of Ingredients 6

1 cup cider vinegar
1 cup beet juice (add water, if necessary, to make 1 cup)
1 ⁄2 cup brown sugar (packed)
1 teaspoon salt
6 hard-boiled eggs, shelled
1 (15 ounce) cansmall round beets

Steps:

  • Boil first four ingredients gently for 5 minutes. Cool the liquid then pour over eggs and beets, cover and let stand overnight (or up to three days) in the refrigerator. To serve, cut eggs in half or quarters. The longer they sit the better they soak up the juice.

AMISH YELLOW PICKLED EGGS



Amish Yellow Pickled Eggs image

Make and share this Amish Yellow Pickled Eggs recipe from Food.com.

Provided by sheepdoc

Categories     Pennsylvania Dutch

Time P4DT30m

Yield 12 eggs, 12 serving(s)

Number Of Ingredients 8

12 eggs, hard boiled and peeled
3/4 cup water
1 cup white sugar
2 teaspoons pickling salt
1/2 teaspoon mustard seeds
1/4 teaspoon garlic powder
1 teaspoon dried dill weed
1 medium onion, thinly sliced

Steps:

  • Peel eggs after cooking and place in glass jar.
  • Place rest of ingredients into a medium pot. Bring up to a boil, then lower to a simmer for 5-7 minutes, stirring occasionally.
  • Pour brine over eggs, and using caution, place the lid on top.
  • Let sit at least 4 days.

Nutrition Facts : Calories 140.5, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 459.8, Carbohydrate 18, Fiber 0.2, Sugar 17.2, Protein 6.4

PENNSYLVANIA DUTCH PICKLED BEETS AND EGGS



Pennsylvania Dutch Pickled Beets and Eggs image

A gift from the Amish.

Provided by Cindy

Categories     Side Dish     Vegetables

Yield 8

Number Of Ingredients 9

8 eggs
2 (15 ounce) cans whole pickled beets, juice reserved
1 onion, chopped
1 cup white sugar
¾ cup cider vinegar
½ teaspoon salt
1 pinch ground black pepper
2 bay leaves
12 whole cloves

Steps:

  • Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
  • Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside.
  • In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes.
  • Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 44.9 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 498.3 mg, Sugar 26 g

PICKLED EGGS



Pickled Eggs image

These pickled eggs taste just like the eggs that general stores used to sell! Add 1 cup beet juice if you'd like pink pickled eggs.

Provided by wildheart

Categories     Lunch/Snacks

Time 35m

Yield 12 serving(s)

Number Of Ingredients 7

12 hard-boiled eggs, peeled
1 large empty sterilized glass jar
4 cups vinegar
1 teaspoon salt
2 medium onions, chopped
1/3 cup sugar
1 tablespoon pickling spices

Steps:

  • Put the peeled hardboiled eggs in the large jar.
  • Boil the remaining ingredients together for 5 minutes.
  • Pour over the eggs in the jar.
  • Cover; leave on counter overnight.
  • Keeps in refrigerator for weeks, in theory.
  • In reality, if you love pickled eggs, these will disappear.

Nutrition Facts : Calories 120.6, Fat 5.3, SaturatedFat 1.6, Cholesterol 186.5, Sodium 258.2, Carbohydrate 7.8, Fiber 0.3, Sugar 6.9, Protein 6.5

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