Pennsylvania Dutch Red Beet Eggs
"These are a childhood favorite. This recipe is very popular among the Pennsylvania Dutch. Great for picnics, snacks or even for lunch."
- Ready In:
- 45mins
- Ingredients:
- 6
- Serves:
-
9
ingredients
directions
- Hard Boil Eggs.
- Slice onion thinly.
- In a sauce pan combine beets (with juice), onion sugar, water and salt.
- Add vinegar here?.
- Bring to boil and simmer 10 minutes.
- After eggs are cooled, shell them and place in a large jar.
- 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).
- 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.
- Enjoy!
Questions & Replies
-
How much water does the recipe call for? It says to add water in the directions, but there is no water listed with the ingredients.
Reviews
-
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! -
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 -
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 -
These are like the ones I make for my hubby and take over to friends when we get our families together for lunch/dinner holiday celebrations. It's they way my mom and dad made them. I'm from PA (now moved)-I like that the recipe DOES NOT use brown sugar-true PA Dutch eggs use no brown sugar in the pickling mix.
RECIPE SUBMITTED BY
Pennsylvania Dutch man who loves to use old family recipes and create new ones. Soups are my specialty.
