Recipe: Delicious Pickled Red Beet Eggs (PA Dutch)

Recipe: Delicious Pickled Red Beet Eggs (PA Dutch) Delicious, fresh and tasty.

Pickled Red Beet Eggs (PA Dutch). Pickled Red Beet Eggs are a quick and easy dish for a summer BBQ, picnic, as a snack, and even on the table for many traditional Pennsylvania Dutch holiday dinners. This recipe image is from my Aunt's Easter Dinner table in PA Dutch country. The PA Dutch really do know what they're doing when it comes to down home cooking. (maybe I'm a little biased being from PA and all).

I fondly remember snacking on these as a kid.

My grandmother Halina, a Polish immigrant who embraced the Pennsylvania Dutch cuisine, always kept a giant pickle jar filled with.

Living in PA Dutch Country means exposure to a lot of different foods and family traditions.

You can cook Pickled Red Beet Eggs (PA Dutch) using 5 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Pickled Red Beet Eggs

    (PA Dutch)

1. Prepare 12 of Hard Boiled Eggs.

2. You need 2 can of Sliced Red Beets, strained and liquid reserved.

3. You need 2/3 cup of Sugar.

4. It’s 1/2 tbsp of Salt.

5. You need 3/4 cup of Apple Cider Vinegar.

One recipe my mom and grandma have been making for as long as I can remember is Pickled Red Beet Eggs.

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This is a Pennsylvania Dutch Amish pickled beet egg recipe.

These delicious sweet and sour pickled eggs are a delicious and beautiful side dish or snack.

Pickled Red Beet Eggs

    (PA Dutch) instructions

1. Start by boiling eggs. For perfectly boiled eggs: Place eggs in a pot. Cover with cold water and 1 Tablespoon Salt..

2. Bring to a ROLLING boil. Cover, turn off heat and set timer for 11 minutes..

3. After 11 minutes has elapsed, remove from stove and run cold water over the eggs. Once cool enough to touch, peel those suckers and place whole eggs in a large container. I double the recipe and keep them in a large gallon sized glass jar (it originally had pickles in it, but I reuse it just for this).

4. TO MAKE PICKLING LIQUID.

5. Mix together salt, sugar and vinegar and beet juice in a large bowl until sugar is dissolved..

6. Pour liquid over the beets in the container. You can add the sliced beets at this time. We like to eat them pickled as well..

7. Tighly cover and refrigerate for at least 48 hours. These will keep in the fridge for up to 3 weeks. The longer they sit the prettier and more flavorful they are..

8. Eat em up!! We always have these on hand. Slice in half, sprinkle with salt and pepper and devour. My kids eat them as after school snacks..

Very popular here in PA Dutch Country A new taste and look for a plain hard boiled egg.

Heat red beets with juice, splenda and vinegar, salt/pepper until steaming.

Here's my Pennsylvania Dutch Red Beet Eggs Recipe using fresh beets and no refined sugar!

Pickled Red Beet Eggs Recipe Crispy Pickles Recipe Pickled Eggs Amish Recipes Onion Recipes Egg Recipes Pennsylvania Dutch Recipes Red Beets This is a recipe for good ol' Pennsylvania Dutch Red Beet Eggs.

They are delicious on salads or standing alone.