Pickled Red Beet Eggs (PA Dutch)

Steps Cook Recipes Pickled Red Beet Eggs (PA Dutch) using 5 ingredients and 8 steps

Pickled Red Beet Eggs (PA Dutch) - I want to explore the world of pickled beets, eggs, the combination of pickled eggs and beets, and the PA Dutch influence on beets and eggs. I want to shed some light on various recipes and provide a favorite pickled red beet eggs recipe, called Pennsylvania Dutch Pickled Red Beet Eggs. Was ok but I still prefer using jars of pickled beets, the store brand is usually best but pick whichever looks more deep purple. Most pickled egg recipes consist only of eggs in a brine. This Pennsylvania Dutch version incorporates red beets into the pickling liquid, which adds a mellow flavor and incredible color.

Also known in some places as "pickled eggs", these are well known in the Coal Region, thanks to the Pennsylvania Dutch influence in the area.

In the plethora of bars and hoseys (volunteer fire companies) that dot the landscape in towns all across the coal region, you will often find a jar of red beet eggs waiting for patrons to purchase.

You can cook Pickled Red Beet Eggs (PA Dutch) using 5 ingredients and 8 steps. Here is how you achieve it.

Ingredients make Pickled Red Beet Eggs (PA Dutch)

1. It's 12 Hard Boiled Eggs.
2. It's 2 can Sliced Red Beets, strained and liquid reserved.
3. Prepare 2/3 cup Sugar.
4. It's 1/2 tbsp Salt.
5. You need 3/4 cup Apple Cider Vinegar.

Pickled Red Beet Eggs (PA Dutch) instructions

1. Start by boiling eggs. For perfectly boiled eggs: Place eggs in a pot. Cover with cold water and 1 Tablespoon Salt..
2. Bring to a ROLLING boil. Cover, turn off heat and set timer for 11 minutes..
3. After 11 minutes has elapsed, remove from stove and run cold water over the eggs. Once cool enough to touch, peel those suckers and place whole eggs in a large container. I double the recipe and keep them in a large gallon sized glass jar (it originally had pickles in it, but I reuse it just for this).
4. TO MAKE PICKLING LIQUID.
5. Mix together salt, sugar and vinegar and beet juice in a large bowl until sugar is dissolved..
6. Pour liquid over the beets in the container. You can add the sliced beets at this time. We like to eat them pickled as well..
7. Tighly cover and refrigerate for at least 48 hours. These will keep in the fridge for up to 3 weeks. The longer they sit the prettier and more flavorful they are..
8. Eat 'em up!! We always have these on hand. Slice in half, sprinkle with salt and pepper and devour. My kids eat them as after school snacks..

Pickled Red Beet Eggs (PA Dutch) - Let pickle at least two days before using. These are simple to make and my family's favorite. We prefer these because they use less sugar than some other recipes and no brown sugar at all. I never cared for beets until I tried these. From my Best-Loved Pennsylvania Dutch Recipes booklet that, sadly, is falling apart page-by-page. The longer they marinate, the redder the eggs become. Great in salads and a beautiful decoration on any. Thank you and good luck