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    You are in: Home / Recipes / Pennsylvania Dutch Red Beet Eggs and Pickled Beets Recipe
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    Pennsylvania Dutch Red Beet Eggs and Pickled Beets

    Pennsylvania Dutch Red Beet Eggs and Pickled Beets. Photo by Kat's Mom

    1/1 Photo of Pennsylvania Dutch Red Beet Eggs and Pickled Beets

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    5 mins

    5 mins

    Kat's Mom's Note:

    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 Pickled Red Beets. Since these spices can trigger my asthma, I find this simple recipe perfect.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine red beets, vinegar and sugar in a pan.
    2. 2
      Stir and heat just enough to dissolve the sugar.
    3. 3
      Add the eggs and refrigerate at least one hour (I prefer overnight).

    Ratings & Reviews:

    • on September 25, 2011

      Having lived in and around Dutch country all my life, this is the closest thing to what I've been making for years. I use cider vinegar and I put the eggs in the mixture while they are warm. The longer they are in the liquid, the better they get! When I make them I wait at least 2 days before I serve them. Mix the vinegar and sugar AND the beet juice to your taste, add a pinch of salt...no onion or other spices, and you're good to go!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 09, 2011

      35

      These were good but even after three days in the fridge the eggs still didn't have much flavor. The beets were awesome but the eggs the flavor did not draw through the beets. I followed the recipe other then I added another 1/2 tablespoon of sugar as they were a bit tart for me.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 12, 2011

      55

      This is the same recipe that I grew up eating in Central PA. I personally don't think anything should be changed. I've never heard of adding cinnamon or allspice to red beat eggs. This will be the one that I'm sticking to from here on out. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Pennsylvania Dutch Red Beet Eggs and Pickled Beets

    Serving Size: 1 (233 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 163.1
     
    Calories from Fat 44
    27%
    Total Fat 4.9 g
    7%
    Saturated Fat 1.6 g
    8%
    Cholesterol 186.0 mg
    62%
    Sodium 179.9 mg
    7%
    Total Carbohydrate 20.1 g
    6%
    Dietary Fiber 3.8 g
    15%
    Sugars 15.9 g
    63%
    Protein 8.4 g
    16%

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