Amish Country Red Beet Eggs Recipes

PENNSYLVANIA DUTCH PICKLED BEETS AND EGGS

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.

PICKLED RED BEET EGGS

Steps:

• Cook the eggs with these easy-peel instructions. In a large pot bring 1 inch of water to a boil. Once the water is boiling, reduce the heat to medium-low. Place the eggs into a steaming basket, and then into the pot so that they are not touching the water in the pot, and cover. Steam for 13 minutes. Next, place the eggs into an ice bath and cool for 15 minutes. Tap the eggs on your kitchen counter and easily peel. Discard the shells.
• Drain the beets, reserving 1 C of the juice.
• Place the beets at the bottom of the mason jar. Next, layer the cooked, peeled eggs on top of the beets.
• In a small sauce pan combine the sugar, water, cider vinegar, cinnamon stick, cloves, peppercorns, allspice berries, bay leaf and the 1 C of reserved beet juice. Bring to a boil and then remove from the heat. Place the onions in the hot liquid and allow it to cool for 15 minutes. Pour the partially-cooled liquid through a strainer, separating out the spices, into the jar with the beets and eggs.
• Bring to room temperature and then place in the refrigerator. Refrigerate for at least 72 hours before serving.

TEACHERMAN'S AMISH PICKLED EGGS AND BEETS

Steps:

• 1. Boil the eggs, cool and peel.
• 2. Put beets, onion and peeled eggs in a large glass or plastic jar that has a lid
• 3. In medium saucepan, combine sugar, 1 cup beet juice, vinegar, salt, pepper, bay leaves and cloves. Boil, then simmer 10 minutes.
• 4. Pour saucepan contents into jar, screw on lid, and refrigerate at least two days.
• 5. **NOTE: Shake up jar two times a day for even coloring. I refrigerate for FOUR days to have the purple hue permeate the entire egg white. Sometimes I cut the eggs in half right before serving for an added visual pizazz! **Also, I've boiled fresh beets, reserving that juice, and have had great-if not better-results.

AMISH PICKLED EGGS AND 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.

PENNSYLVANIA DUTCH RED BEET EGGS AND PICKLED BEETS

Steps:

• Combine red beets, vinegar and sugar in a pan.
• Stir and heat just enough to dissolve the sugar.
• Add the eggs and refrigerate at least one hour (I prefer overnight).