Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, pickled red beet eggs (pa dutch). One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Pickled Red Beet Eggs (PA Dutch) is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Pickled Red Beet Eggs (PA Dutch) is something which I’ve loved my whole life. They are fine and they look wonderful.
Pickled Red Beet Eggs are a quick and easy dish for a summer BBQ, picnic, as a snack, and even on the table for many traditional Pennsylvania Dutch holiday dinners. This recipe image is from my Aunt's Easter Dinner table in PA Dutch country. Reviews for: Photos of Pickled Red Beet Eggs.
To get started with this particular recipe, we must first prepare a few components. You can cook pickled red beet eggs (pa dutch) using 5 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Pickled Red Beet Eggs
(PA Dutch):
- Make ready 12 Hard Boiled Eggs
- Get 2 can Sliced Red Beets, strained and liquid reserved
- Make ready 2/3 cup Sugar
- Take 1/2 tbsp Salt
- Make ready 3/4 cup Apple Cider Vinegar
This is a Pennsylvania Dutch Amish pickled beet egg recipe. These delicious sweet and sour pickled eggs are a delicious and beautiful side dish or snack. How to Make PA Dutch pickled eggs & red beets. Drain the red beets & reserve the juice.
Instructions to make Pickled Red Beet Eggs
(PA Dutch):
- Start by boiling eggs. For perfectly boiled eggs: Place eggs in a pot. Cover with cold water and 1 Tablespoon Salt.
- Bring to a ROLLING boil. Cover, turn off heat and set timer for 11 minutes.
- After 11 minutes has elapsed, remove from stove and run cold water over the eggs. Once cool enough to touch, peel those suckers and place whole eggs in a large container. I double the recipe and keep them in a large gallon sized glass jar (it originally had pickles in it, but I reuse it just for this)
- TO MAKE PICKLING LIQUID
- Mix together salt, sugar and vinegar and beet juice in a large bowl until sugar is dissolved.
- Pour liquid over the beets in the container. You can add the sliced beets at this time. We like to eat them pickled as well.
- Tighly cover and refrigerate for at least 48 hours. These will keep in the fridge for up to 3 weeks. The longer they sit the prettier and more flavorful they are.
- Eat 'em up!! We always have these on hand. Slice in half, sprinkle with salt and pepper and devour. My kids eat them as after school snacks.
To the juice, add enough water so you're getting one cup of liquid. Add liquid to saucepan, & add vinegar, sugar, cloves, cinnamon sticks, and some salt. Living in PA Dutch Country means exposure to a lot of different foods and family traditions. One recipe my mom and grandma have been making for as long as I can remember is Pickled Red Beet Eggs. This post contains links to products that you can purchase.
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