Pennsylvania Dutch Red Beet Eggs Recipes

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.

RED BEET PICKLED EGGS

Steps:

• Boil the beets in water until they are fork tender.
• Peel and slice the beets.
• Place beets and eggs in a 1 quart mason jar.
• Pour vinegar, sugar and water into a medium saucepan. Add spices and bring to a boil. Stir until all the sugar has dissolved.
• Pour the pickling liquid over the beets and eggs. Allow to cool slightly before moving to the refrigerator.
• The pickled eggs will be ready to eat in a day or two. The beets can be left in the jar for up to two weeks.

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 EGGS AND RED BEETS, PENNSYLVANIA DUTCH STYLE

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

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.

PENNSYLVANIA DUTCH RED BEET EGGS

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!

PENNSYLVANIA DUTCH RED BEET EGGS

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.