Pennsylvania Dutch Red Beet Eggs and Pickled Beets
photo by Kat's Mom
- Ready In:
- 10mins
- Ingredients:
- 4
- Serves:
-
6
ingredients
- 2 (14 1/2 ounce) cans red beets, sliced, undrained
- 1 cup white vinegar
- 3 tablespoons sugar
- 6 eggs, hard-boiled, peeled
directions
- Combine red beets, vinegar and sugar in a pan.
- Stir and heat just enough to dissolve the sugar.
- Add the eggs and refrigerate at least one hour (I prefer overnight).
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Reviews
-
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!
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This recipe is fairly quick and simple. I grow my own beets and home can them. I am of Amish decent, my great grandfather left the Amish order to marry my grandmother, who was not Amish; I love Pennsylvania Dutch cooking. My family loves pickled red beets and eggs. I highly recommend adding one stick cinnamon, 2 whole cloves, and 1/2 tsp. allspice to this recipe. You will love the extra flavor these ingredients add to the dish. Also, I prefer the flavor of cider vinegar in my pickled beets. Try making these changes and your beets will have some real Pennsylvania Dutch flavor.
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