Pa Dutch Pickled Eggs Red Beets Recipes

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PENNSYLVANIA DUTCH RED BEET EGGS AND PICKLED BEETS



Pennsylvania Dutch Red Beet Eggs and Pickled Beets image

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 platter. NOTE: Prep time does not include hard-boiling eggs or marinating time. 09/16/07 - There are two basic types of red beet eggs and this is my favorite. If you use cider vinegar and add cloves, cinnamon and allspice these become more like spiced apples and closer to recipe #86599. Since these spices can trigger my asthma, I find this simple recipe perfect.

Provided by Kats Mom

Categories     Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 4

2 (14 1/2 ounce) cans red beets, sliced, undrained
1 cup white vinegar
3 tablespoons sugar
6 eggs, hard-boiled, peeled

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).

PENNSYLVANIA DUTCH PICKLED BEETS AND EGGS



Pennsylvania Dutch Pickled Beets and Eggs image

A gift from the Amish.

Provided by Cindy

Categories     Side Dish     Vegetables

Yield 8

Number Of Ingredients 9

8 eggs
2 (15 ounce) cans whole pickled beets, juice reserved
1 onion, chopped
1 cup white sugar
¾ cup cider vinegar
½ teaspoon salt
1 pinch ground black pepper
2 bay leaves
12 whole cloves

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

PICKLED EGGS AND RED BEETS, PENNSYLVANIA DUTCH STYLE



Pickled Eggs and Red Beets, Pennsylvania Dutch Style image

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

1 pint small beet (canned beets are fine)
1/4 cup sugar (I use granulated, but you can use brown also)
1/2 cup vinegar
1/2 cup water (I use beet juice for brighter color)
1/2 teaspoon salt
1 teaspoon whole mixed pickling spice
6 hard-boiled eggs, peeled

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.

PICKLED RED BEET EGGS



Pickled Red Beet Eggs image

Oh, yeah! Gotta have these at a picnic here in Pa.! Prep/cook time does not include chilling for 8 hours.

Provided by Parsley

Categories     Lunch/Snacks

Time 30m

Yield 12 serving(s)

Number Of Ingredients 6

12 large eggs
1 (16 ounce) can sliced pickled red beets, UNDRAINED
1/4 cup water
1/2 cup cider vinegar
1/2 cup brown sugar
1/2 cup diced onion

Steps:

  • Hardboil the 12 eggs; cool and peel.
  • While hard boiled eggs are cooling, boil the undrained can of red beets with the water, cider vinegar, brown sugar and onion in a medium saucepan. Boil for 10 minutes.
  • Pour beet mixture over the peeled eggs and refrigerate at least 8 hours or overnight.

PENNSYLVANIA DUTCH RED BEET EGGS



Pennsylvania Dutch Red Beet Eggs image

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

1 1/2 dozen eggs
2 (15 ounce) cans beets, with juice
1 onion
1 cup cider vinegar
1 tablespoon sugar
1/2 teaspoon salt

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

THE MAMA'S PA DUTCH RED BEETS & EGGS



The Mama's Pa Dutch Red Beets & Eggs image

I saw another recipe posted for this and when I made it, it was a little different than the one my Mama always made. So I called her and this is what she told me was in her original recipe. It tasted just the way I remembered. And before you start critiquing, this recipe was not meant to have cinnamon and allspice in it. It's just a simple, quick way that I was taught to make red beet eggs and I was told that this is the "Central PA Dutch" version, not the Amish version. I don't know the difference, but these are fantastic. Hope you enjoy! (COOK TIME DOES NOT INCLUDE OVERNIGHT REFRIGERATION)

Provided by PSU Lioness

Categories     Pennsylvania Dutch

Time 15m

Yield 12 serving(s)

Number Of Ingredients 4

18 eggs, hard-boiled and peeled
4 (14 1/2 ounce) cans sliced red beets in juice
1 1/3 cups sugar
1 cup white vinegar

Steps:

  • Place hard-boiled eggs in the bottom of a 3 quart (or bigger) plastic container that can be sealed with a lid (we use a Tupperware container).
  • Open the cans of beets and drain the juice into a medium saucepan. Dump the beets into the container on top of the eggs.
  • Add the sugar and vinegar to the beet juice. Heat the saucepan on the stove over Medium heat, stirring constantly, until sugar has dissolved (about 10 minutes) but DO NOT BOIL.
  • Pour the beet juice over the eggs and beets in the container.
  • Cover and refrigerate overnight before serving to allow the juice to soak into the eggs and sweeten the beets.
  • NOTE: My Mama's rule of thumb on the measurements for this recipe is to use 1/3 cup of sugar and 1/4 cup of vinegar for EACH 14.5 oz can of beets that you are planning to use. Adjust the amount of eggs to your liking, but make sure that there is enough juice to cover the beets AND eggs.

PICKLED RED BEET EGGS



Pickled Red Beet Eggs image

My Pennsylvania Dutch grandmother, Florence Walter, used to make these. They are especially great for picnics. The combination of pickled eggs, beets, and onions is really something special. A great way to use up left-over Easter-eggs too!

Provided by GOURMETFOX

Categories     Appetizers and Snacks     Pickled Egg Recipes

Time 45m

Yield 12

Number Of Ingredients 5

1 (15 ounce) can beets
1 onion, thinly sliced
12 hard cooked eggs, shelled and left whole
¼ cup white sugar
½ cup vinegar

Steps:

  • Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
  • Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes.
  • Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.

Nutrition Facts : Calories 108 calories, Carbohydrate 8.1 g, Cholesterol 212 mg, Fat 5.3 g, Fiber 0.5 g, Protein 6.6 g, SaturatedFat 1.6 g, Sodium 112.4 mg, Sugar 7.2 g

PENNSYLVANIA PICKLED BEETS AND EGGS



Pennsylvania Pickled Beets and Eggs image

Provided by Karen Keisir

Categories     Egg     Appetizer     Marinate     Wheat/Gluten-Free     Beet     Summer     Bon Appétit     Pennsylvania

Yield 6 appetizer servings

Number Of Ingredients 7

1 16-ounce can sliced beets, drained, liquid reserved
1/2 cup sugar
1/2 cup cider vinegar
6 whole black peppercorns
6 whole allspice berries
6 hard-boiled eggs, shelled
1 small onion, sliced

Steps:

  • Combine reserved beet liquid, sugar, vinegar, peppercorns and allspice in medium nonaluminum saucepan. Bring to boil over medium heat, stirring until sugar dissolves; remove from heat. Add eggs and onion and turn to coat completely. Add beets. Cover pan and refrigerate until eggs are deep pink color, turning occasionally, about 8 hours. (Can be prepared 2 days ahead.)
  • Drain juices. Cut eggs lengthwise in half. Arrange beets and onion on plate. Top with eggs and serve.

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Top Asked Questions

What are red beet pickled eggs?
These red beet pickled eggs come from the Pennsylvania Dutch. It's an easy recipe that pickles both the eggs and the beets. Use in salads or simply as a snack. My husband grew up in central Pennsylvania in the town of York, not far from Pennsylvania Dutch Country, where some Amish communities still reside today.
How to cook red beets for Easter eggs?
PER SERVING % DAILY VALUE Hardboil the 12 eggs; cool and peel. While hard boiled eggs are cooling, boil the undrained can of red beets with the water, cider vinegar, brown sugar and onion in a medium saucepan. Boil for 10 minutes. Pour beet mixture over the peeled eggs and refrigerate at least 8 hours or overnight.
How many pickled eggs do you put in a Dutch egg?
These pickled eggs are a quick, easy, healthy and delicious snack or addition to the traditional PA Dutch sweets and sours that accompany many meals. 12 freshly hard-cooked eggs, peeled and kept whole 1 can (14 to 16-ounces) sliced red beets, drained, liquid reserved 1-1/2 cup red beet juices, reserved from canned beets ( see notes below)
How do you cook beetroot and eggs?
Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher. Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes.

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