PENNSYLVANIA DUTCH PICKLED BEETS AND EGGS
A gift from the Amish.
Provided by Cindy
Categories Side Dish Vegetables
Yield 8
Number Of Ingredients 9
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
PENNSYLVANIA DUTCH RED BEET EGGS
Steps:
- In large glass jar or non-reactive container, place peeled eggs at bottom, top with onion slices if using, and add beets on top. Set aside.
- In a medium-size nonreactive saucepan, combine sugar, reserved beet juice, vinegar, salt, pepper, and cloves (or your choice of spices if using). Bring to a boil, lower heat, and simmer 5 minutes.
- Immediately pour simmering liquid and spices over beets and eggs. Cool to room temperature, cover, and refrigerate a minimum of 72 hours before serving.
Nutrition Facts :
PICKLED EGGS AND RED BEETS, PENNSYLVANIA DUTCH STYLE
Learned to love this when we lived in Pennsylvania. It's a special treat for my son. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947
Provided by Molly53
Categories < 60 Mins
Time 40m
Yield 1 1/2 pints
Number Of Ingredients 7
Steps:
- Cook, drain, and skin beets if not using canned.
- Combine remaining ingredients, except eggs.
- Pour over beets and cook for about 5 minutes.
- Cool.
- Place eggs in a large jar and pour cooled beet mixture over.
- Place in the refrigerator.
- Let pickle at least two days before using.
PENNSYLVANIA DUTCH RED BEET EGGS
These are a childhood favorite. This recipe is very popular among the Pennsylvania Dutch. Great for picnics, snacks or even for lunch.
Provided by luv2makesoup
Categories Lunch/Snacks
Time 45m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Hard Boil Eggs.
- Slice onion thinly.
- In a sauce pan combine beets (with juice), onion sugar, water and salt.
- Add vinegar here?.
- Bring to boil and simmer 10 minutes.
- After eggs are cooled, shell them and place in a large jar.
- Cool beet mixture a bit and add to jar. (You don't want it boiling when you add it because you may crack your jar).
- Put in refrigerator for at least 24 hours. The longer the eggs are in the juice, the better they'll taste. Best taste after about 3 days.
- Enjoy!
Nutrition Facts : Calories 183.6, Fat 8.6, SaturatedFat 2.8, Cholesterol 327.4, Sodium 329.3, Carbohydrate 12.9, Fiber 2.1, Sugar 9.9, Protein 12.8
PENNSYLVANIA DUTCH RED BEET EGGS
My Mother introduced this recipe to me when I was little. Every Holiday Easter, Thanksgiving & Christmas that came my Mother would make these eggs. If you love RED BEETS you will LOVE THIS!
Provided by Cyndi Hodge @CyndisRecipes
Categories Other Appetizers
Number Of Ingredients 4
Steps:
- Boil your 2 cartons of eggs to hard boil w/ salt then immediately put them in very cold water for easy peel. Peel eggs put to side.
- In Large container with a lid add the Red Beet Juice from can first (Hold the beets out first). When all the juice is in add 1 cup of Vinegar and add sugar slowly to taste. *It should not taste too sweet or too vinegary. An even amount to taste. *YOU WILL KNOW
- When its mixed well...Add some Beets then Eggs, Beets then Eggs until all is covered with beets n juice.
- Let it set for 24 hours in the Refrigerator so it will soak into the eggs...Then enjoy!
- You can make them into Deviled eggs, or cut in halves or just the whole eggs with the beets all around. Like I said...IF YOU LOVE BEETS YOU WILL GO CRAZY OVER THESE.
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