Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, pickled red beet eggs (pa dutch). One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
For perfectly boiled eggs: Place eggs in a pot. Also affectionately referred to as Red Beeters in my house. A simple staple of Lancaster County. I fondly remember snacking on these as a kid.
Pickled Red Beet Eggs (PA Dutch) is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Pickled Red Beet Eggs (PA Dutch) is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have pickled red beet eggs (pa dutch) using 5 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Pickled Red Beet Eggs
(PA Dutch):
- Take Hard Boiled Eggs
- Make ready Sliced Red Beets, strained and liquid reserved
- Take Sugar
- Get Salt
- Take Apple Cider Vinegar
Pickled red beet eggs according to the Amish! These pickled red beet eggs come from the Pennsylvania Dutch. Tasty, beautiful, and easy to make. Use in salads or simply as a snack.
Steps to make Pickled Red Beet Eggs
(PA Dutch):
- Start by boiling eggs. For perfectly boiled eggs: Place eggs in a pot. Cover with cold water and 1 Tablespoon Salt.
- Bring to a ROLLING boil. Cover, turn off heat and set timer for 11 minutes.
- 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)
- TO MAKE PICKLING LIQUID
- Mix together salt, sugar and vinegar and beet juice in a large bowl until sugar is dissolved.
- 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.
- 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.
- 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.
Tasty, beautiful, and easy to make. Use in salads or simply as a snack. My husband grew up in central Pennsylvania in the town of York, not far from Pennsylvania Dutch Country, where some Amish communities still reside today. 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.
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