Best Pickled Eggs And Red Beets Pennsylvania Dutch Style Recipes

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.

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 AND PICKLED BEETS

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

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.

PA DUTCH PICKLED EGGS & RED BEETS

Steps:

• 1. Drain the red beets & reserve the juice. To the juice, add enough water so you're getting one cup of liquid.
• 2. Add liquid to saucepan, & add vinegar, sugar, cloves, cinnamon sticks, and some salt. Bring to a boil, stirring. Pour the sauce over the beets. Let cool just a bit.
• 3. Transfer to a large glass bowl or jar (my Meme Koletar had her special "pickled beet jar".) Refrigerate this for about 12 hours or so. When that time is up....
• 4. Add the peeled, hard-boiled eggs to the marinade & refrigerate overnight or 8-12 hours. Make sure you stir the eggs every so often so that the beet color becomes even on them. Nothing is sadder than seeing a pickled egg that only has one side of it lovely & deep purple. Then, cut the eggs in half & serve w/ the beets. Sprinkle w/ black pepper to your taste.