Easiest Way to Prepare Tasty Pickled Red Beet Eggs (PA Dutch)

Pickled Red Beet Eggs (PA Dutch). 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. Also affectionately referred to as Red Beeters in my house.

Pickled Red Beet Eggs         (PA Dutch) My grandmother Halina, a Polish immigrant who embraced the Pennsylvania Dutch cuisine, always kept a giant pickle jar filled with. The combination of pickled eggs, beets, and onions is really something special. A great way to use up left-over Easter-eggs too! "My Pennsylvania Dutch grandmother, Florence Walter, used to make these. You can cook Pickled Red Beet Eggs (PA Dutch) using 5 ingredients and 8 steps. Here is how you cook that.

Ingredients of Pickled Red Beet Eggs (PA Dutch)

  1. Prepare 12 of Hard Boiled Eggs.
  2. You need 2 can of Sliced Red Beets, strained and liquid reserved.
  3. It’s 2/3 cup of Sugar.
  4. It’s 1/2 tbsp of Salt.
  5. It’s 3/4 cup of Apple Cider Vinegar.

They are especially great for picnics. The combination of pickled eggs, beets, and onions is. How to Make PA Dutch pickled eggs & red beets. Drain the red beets & reserve the juice.

Pickled Red Beet Eggs (PA Dutch) step by step

  1. Start by boiling eggs. For perfectly boiled eggs: Place eggs in a pot. Cover with cold water and 1 Tablespoon Salt..
  2. Bring to a ROLLING boil. Cover, turn off heat and set timer for 11 minutes..
  3. 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).
  4. TO MAKE PICKLING LIQUID.
  5. Mix together salt, sugar and vinegar and beet juice in a large bowl until sugar is dissolved..
  6. 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..
  7. 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..
  8. 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. 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. Pickled Beet Eggs Recipe ~ Pennsylvania Dutch.

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