How to Prepare Perfect Mothers' red beet eggs

How to Prepare Perfect Mothers' red beet eggs Delicious, fresh and tasty.

Mothers' red beet eggs. My mother in law makes beet eggs for Easter every year-she would not give me the recipe-I asked her for it a few times and she kept ignoring me- well she can keep her stinking recipe because this one is real close to hers! Where did pickled red beet eggs originate? You may have seen similar recipes called beet eggs, pickled eggs and red beet eggs.

A simple staple of Lancaster County.

I'll rephrase that, they're a staple of Pennsylvania.

I fondly remember snacking on these as a kid.

You can cook Mothers' red beet eggs using 6 ingredients and 2 steps. Here is how you cook it.

Ingredients of Mothers' red beet eggs

1. Prepare 12 of eggs, boiled and shelled.

2. You need 1 can of sliced red beets.

3. Prepare 1/2 C of white vinegar.

4. You need 2/3 C of sugar.

5. It’s of water.

6. You need 14 of pkgs Stevia, if not using sugar.

My grandmother Halina, a Polish immigrant who embraced the Pennsylvania Dutch.

Today I show you how to make Amish Red Beet Pickled Eggs!!

I hope you enjoy! – If you want to send us a note or something: Whimsical WonderFarm PO BOX.

Drain and save red beet juice from cans.

Mothers' red beet eggs step by step

1. Hard boil the eggs. Let cool and remove shells..

2. In a large bowl, combine the juice from the red beet can and enough water to equal 3 cups of fluid. (about 2C water) Add the vinegar and sugar. Stir to dissolve the sugar. Put the eggs in the fluid and lay the red beet slices over top the eggs to keep them down in fluid. Cover with aluminum foil and refrigerate overnight..

Measure red beet juice, then pour into any large container.

Add in same measured amount of both vinegar and sugar to red beet juice.

Add in red beets and hard boiled Large eggs.

Here's a blast from the past, a genuine grown-up Easter Egg!

I've been making these Amish Pickled Red Beet Eggs at Easter for years now and have to tell you, they are great!