Amish Style Deviled Eggs Food

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

Ingredients

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.

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

Ingredients

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

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