PENNSYLVANIA DUTCH RED BEET EGGS AND PICKLED BEETS
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
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).
PICKLED EGGS AND RED BEETS, PENNSYLVANIA DUTCH STYLE
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
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.
RED BEET PICKLED EGGS
This is a tasty Pennsylvania Dutch favorite recipe that adds tons of flavor to beets and eggs and gives them a beautiful red color.
Provided by Patti Estep
Categories Appetizers and Snacks
Time P1DT35m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 91 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 186 milligrams cholesterol, Fat 4.8 grams fat, Fiber .7 grams fiber, Protein 6.8 grams protein, SaturatedFat 1.6 grams saturated fat, ServingSize 1, Sodium 105 grams sodium, Sugar 2.6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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
PENNSYLVANIA PICKLED BEETS AND EGGS
Provided by Karen Keisir
Categories Egg Appetizer Marinate Wheat/Gluten-Free Beet Summer Bon Appétit Pennsylvania
Yield 6 appetizer servings
Number Of Ingredients 7
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.
PICKLED EGGS AND BEETS
This is a popular dish, especially at Eastertime when hard-cooked eggs are abundant.-Ellen Benninger, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Drain beets, reserving juice. Add enough water to juice to measure 3/4 cup; place in saucepan. Add sugar, vinegar, cinnamon stick and cloves if desired; bring to a boil. Remove from the heat. , Place eggs in a bowl; top with beets. Pour liquid over all. Cover and chill for 4 hours or overnight. Remove the cinnamon stick and cloves before serving.
Nutrition Facts : Calories 142 calories, Fat 5g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 162mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 7g protein.
PICKLED EGGS WITH BEETS
Ever since I can remember, my Mother served this pickled egg recipe at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. -Mary Banker, Fort Worth, Texas
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar. , In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool., Cover tightly and refrigerate for at least 24 hours before serving.
Nutrition Facts : Calories 168 calories, Fat 5g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 200mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 7g protein.
QUICK PICKLED EGGS AND BEETS
Easy and simple way to make pickled beets and eggs. You can double the recipe for larger gatherings. This is my late grandmother's recipe and everyone loves it. Will keep in fridge for up to 2 weeks.
Provided by Cathy Swanson
Categories Appetizers and Snacks Pickled Egg Recipes
Time 4h30m
Yield 8
Number Of Ingredients 6
Steps:
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container.
- In a saucepan, combine beets, vinegar, sugar, water and cinnamon. Bring to a boil, and stir until sugar is dissolved. Pour over eggs. Cover, and chill for 4 hours or overnight.
Nutrition Facts : Calories 137 calories, Carbohydrate 16.8 g, Cholesterol 186 mg, Fat 5 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 1.6 g, Sodium 173.6 mg, Sugar 15.8 g
More about "pennsylvania pickled beets and eggs recipes"
USES FOR LEFTOVER PICKLED BEET JUICE - THERESCIPES.INFO
From therecipes.info
PENNSYLVANIA DUTCH RED BEET EGGS - A COALCRACKER IN THE KITCHEN
From acoalcrackerinthekitchen.com
PICKLED EGGS AND BEETS - GOODHOUSEKEEPING.COM
From goodhousekeeping.com
RECIPE PICKLED BEETS AND EGGS - THERESCIPES.INFO
From therecipes.info
PICKLED BEETS RECIPE BETTY CROCKER - THERESCIPES.INFO
From therecipes.info
PENNSYLVANIA DUTCH PICKLED BEETS AND EGGS RECIPE
From cookeatshare.com
AMISH PICKLED EGGS AND BEETS RECIPE - YANKEE MAGAZINE
From newengland.com
PENNSYLVANIA DUTCH PICKLED BEETS AND EGGS | RECIPESTY
From recipesty.com
PICKLED BEET EGGS ~ PENNSYLVANIA DUTCH PICKLED EGG RECIPE
From youtube.com
PENNSYLVANIA PICKLED BEETS AND EGGS - BIGOVEN.COM
From bigoven.com
PENNSYLVANIA PICKLED BEETS AND EGGS - COOKEATSHARE
From cookeatshare.com
RECIPE FOR PENNSYLVANIA DUTCH PICKLED BEETS AND EGGS
From almanac.com
PENNSYLVANIA DUTCH PICKLED EGGS - SPOONACULAR
From spoonacular.com
PENNSYLVANIA PICKLED BEETS AND EGGS - CREATE THE MOST AMAZING …
From recipeshappy.com
PENNSYLVANIA PICKLED BEETS AND EGGS RECIPE - FOOD NEWS
From foodnewsnews.com
10 BEST PICKLED EGGS WITH BEETS AND ONIONS RECIPES | YUMMLY
From yummly.com
PICKLED EGGS AND RED BEETS, PENNSYLVANIA DUTCH STYLE RECIPE
From foodnewsnews.com
PENNSYLVANIA DUTCH PICKLED BEETS AND EGGS - NEW ENGLAND TODAY
From newengland.com
AMISH RED BEET EGGS – GALAXY TRAINING
From galaxy-training.com
PENNSYLVANIA DUTCH PICKLED BEETS AND EGGS - VEGETABLES
From worldrecipes.org
PENNSYLVANIA DUTCH PICKLED BEETS AND EGGS
From recipeshappy.com
PENNSYLVANIA DUTCH PICKLED BEETS AND EGGS (VEGETARIAN) RECIPE
From recipetips.com
PICKLED BEET EGG RECIPE (KETO, PALEO, GLUTEN FREE)
From nobunplease.com
PENNSYLVANIA DUTCH PICKLED EGGS | HYMNS AND VERSES
From hymnsandverses.com
PENNSYLVANIA DUTCH PICKLED BEETS AND EGGS - GLUTEN FREE RECIPES
From fooddiez.com
PENNSYLVANIA DUTCH PICKLED BEETS AND EGGS | PUNCHFORK
From punchfork.com
MARTHA STEWART PICKLED BEETS RECIPE - THERESCIPES.INFO
From therecipes.info
PENNSYLVANIA DUTCH PICKLED BEETS AND EGGS - PLAIN.RECIPES
From plain.recipes
PENNSYLVANIA DUTCH PICKLED BEETS AND EGGS
From recipeschoice.com
PENNSYLVANIA DUTCH PICKLED BEETS & EGGS - RECIPE | COOKS.COM
From cooks.com
VEGETABLES RECIPE: PENNSYLVANIA DUTCH PICKLED BEETS AND EGGS BY …
From redcipes.com
PICKLED RED BEET EGGS – JUDY MATUSKY, RDN, LDN
From judymatusky.com
PENNSYLVANIA DUTCH PICKLED BEETS AND EGGS RECIPE - TEXTCOOK
From textcook.com
PICKLED RED BEETS & EGGS, A PA DUTCH EASTER TRADITION!
From foxtrotfarmnews.com
PICKLED BEETS AND EGGS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
PENNSYLVANIA DUTCH PICKLED EGGS RECIPE | HYMNS AND VERSES
From hymnsandverses.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love