Pickled Eggs and Red Beets, Pennsylvania Dutch Style
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:
- 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
- Cook, drain, and skin beets if not using canned.
- Combine remaining ingredients, except eggs.
- Pour over beets and cook for about 5 minutes.
- Place eggs in a large jar and pour cooled beet mixture over.
- Place in the refrigerator.
- Let pickle at least two days before using.
MY PRIVATE NOTES
Add a Note
Join The Conversation
I had fresh beets and looked to Food.com for something different to do with them. This recipe tastes wonderful already, Can't wait for the 2 or 3 days to be up so I can "legally" start eating! I made my own pickling spice, with one of the recipes on this website. It is kind of nice to be able to customize the flavors. When I was a kid in the early '50s rural local bars would have huge glass jars of pickled eggs on the bar. They were neither red nor sweet nor very good, as I recall. With that in mind, it is a wonder I chose this recipe. Very glad I did! Thank you, MollyPaul!