Pennsylvania Dutch Red Beet Eggs

luv2makesoup's Note:

These are a childhood favorite. This recipe is very popular among the Pennsylvania Dutch. Great for picnics, snacks or even for lunch.

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Servings: 9

• 1 ½ dozen eggs
• 2 (15 ounce) cans beets , with juice
• 1 onion
• 1 cup cider vinegar
• 1 tablespoon sugar
• ½ teaspoon salt

Directions:

1. Hard Boil Eggs.
2. Slice onion thinly.
3. In a sauce pan combine beets (with juice), onion sugar, water and salt.
4. Add vinegar here?.
5. Bring to boil and simmer 10 minutes.
6. After eggs are cooled, shell them and place in a large jar.
7. Cool beet mixture a bit and add to jar. (You don't want it boiling when you add it because you may crack your jar).
8. Put in refrigerator for at least 24 hours. The longer the eggs are in the juice, the better they'll taste. Best taste after about 3 days.
9. Enjoy!

Reviews

[Pamaloo]

I made these for a family get-together...only after preparing them, I made DEVILED eggs out of them! Family loved them...and they were quite colorful!

[oakcandy]

Thank you soooo much for this recipe. I have missed these since mum passed. These are just like she made I had forgotten how she did it. Thank you for bringing a bit of a smile at the memory

[Olderfunnygurl]

I have been making these eggs with beets since I was a teenager (a long long time)...glad to see the recipe in Zaar. I was just thinking of making a batch where I could find a jar that would hold a recipe full. I'm originally from New Jersey and my DD taught me. Thanks luv