Pickled Eggs and Red Beets, Pennsylvania Dutch Style

Submitted by Molly53

"Learned to love this when we lived in Pennsylvania. It's a special treat for my son. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947"

 

• Ready In: 40mins
• Ingredients: 7
• Yields: 1 1/2 pints

ingredients

• 1 pint small beet (canned beets are fine)
• 1⁄4 cup sugar (I use granulated, but you can use brown also)
• 1⁄2 cup vinegar
• 1⁄2 cup water (I use beet juice for brighter color)
• 1⁄2 teaspoon salt
• 1 teaspoon whole mixed pickling spice
• 6 hard-boiled eggs, peeled

directions

1. Cook, drain, and skin beets if not using canned.
2. Combine remaining ingredients, except eggs.
3. Pour over beets and cook for about 5 minutes.
4. Cool.
5. Place eggs in a large jar and pour cooled beet mixture over.
6. Place in the refrigerator.
7. Let pickle at least two days before using.

Reviews

[LizzieP]

My favorite thing as a child! I remember my grandmother making these for special occasions. I absolutely loved them then and I still do!

 

[Barb in WNY]

My husband doesn't often cooked but he made these and loved them. He said they were like the ones he had as a child in PA.

 

[lbandbuggy]

My grandmother made these for the holidays, but without the sugar. I love them with the sugar even better! The only thing is I have to make at least 2 dozen!

 

[pumacreek]

These are wonderful. The flavor of the eggs is sublime. A great way to keep hard boiled eggs ready to eat. Also, I had no idea how good pickled beets are. They all disappeared before the packed jar was really cool, so I just picked up lots more canned beets!! Simple to make; peeling the eggs is the hardest part. Try them with horseradish.

 

[ChrisF]

Very good, great as a side treat with summer food. Instead of deviled eggs take a jar of these to the picnic.