PICKLED RED BEET EGGS
A well-balanced blend of spices make for the tastiest version of this colorful and tangy traditional PA Dutch recipe this side of Amish country!
Provided by Daniel
Categories Sides
Time P3DT43m
Number Of Ingredients 13
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.
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
AMISH PICKLED EGGS AND BEETS
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
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.
Nutrition Facts : Calories 187, Fat 5.4, SaturatedFat 1.6, Cholesterol 186.5, Sodium 511.7, Carbohydrate 26, Fiber 1.4, Sugar 24.2, Protein 7.5
AMISH COUNTRY RED BEET EGGS
Steps:
- Drain beets and save the juice. In a medium size sauce pan mix together beet juice, water, vinegar, sugar, pickling spice and salt. Bring to a low boil and simmer about 2 minutes. Cool completely and then chill in the refrigerator.
- Place the peeled eggs, beets and onion in a large bowl. Pour chilled beet juice over all and cover with a lid or plastic wrap. Place in refrigerator for about 1 to 2 days, stirring a few times to make sure all the eggs are covered evenly with the beet juice.
- To serve: In a small bowl place the drained beets and onion in the center of your egg dish or platter. Slice the eggs in half and arrange around the edge of the beets.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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