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.
Nutrition Facts :
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
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
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.
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 BEETS
This recipe was given to me many years ago by an elderly farmers wife and has been one of my 'must do' yearly canning recipes. If you have a large amount of beets, just keep repeating brine until your beets are all gone! Enjoy!
Provided by SHARON HOWARD
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 50m
Yield 60
Number Of Ingredients 5
Steps:
- Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
- Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
- In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Nutrition Facts : Calories 59.9 calories, Carbohydrate 14.1 g, Fat 0.2 g, Fiber 2.2 g, Protein 1.2 g, Sodium 176.3 mg, Sugar 11.8 g
PICKLED EGGS AND BEETS
I grow beets to make this. Tasty eaten alone, or as part of a garden salad.
Provided by Wes
Time P1DT1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Remove roots and greens from beets. Place beets in a Dutch oven, cover with water, and bring to a boil. Cook for 45 minutes.
- Meanwhile, place eggs in a large saucepan and cover with water. Heat to boiling over high heat, then reduce to a simmer and cook for 20 minutes. Rinse in cold water and add a handful of ice to chill the eggs.
- Remove beets from boiling water and rinse. Set aside to cool.
- Combine water, sugar, and vinegar in a saucepan. Add cinnamon, salt, cloves, and pepper; bring to a boil. Reduce heat and simmer for 5 minutes.
- Peel and slice beets and place in a glass or plastic container. Peel eggs and place in the same container. Pour vinegar mixture over top. Cover and chill in the refrigerator for 24 hours, mixing occasionally to ensure eggs and beets remain covered by liquid.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 37.5 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 3.6 g, Protein 8.3 g, SaturatedFat 1.6 g, Sodium 240.5 mg, Sugar 33.8 g
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).
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