Best 3 Pennsylvania Dutch Pickled Beets And Eggs Recipes

In the realm of culinary delights, Pennsylvania Dutch Pickled Beets and Eggs stand out as a testament to the harmonious marriage of sweet and tangy flavors. Originating from the heart of Pennsylvania's Amish and Mennonite communities, this dish has captivated taste buds for generations. The vibrant crimson hues of the pickled beets, complemented by the delicate savoriness of the eggs, create a visually stunning and mouthwatering experience. This recipe offers a step-by-step guide to crafting this classic dish, ensuring a delectable treat that is both easy to prepare and a joy to savor. Whether you're a seasoned culinary enthusiast or a novice cook seeking new horizons, this recipe will guide you through the process of creating this timeless Pennsylvania Dutch delicacy. Along with the pickled beets and eggs, the article also presents a delightful collection of complementary recipes, including pickled onions, carrot sticks, and cucumber spears, each adding a unique dimension of flavor and texture to this culinary masterpiece.

Let's cook with our recipes!

PICKLED EGGS AND RED BEETS, PENNSYLVANIA DUTCH STYLE

Pickled Eggs and Red Beets, Pennsylvania Dutch Style image

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

Provided by Molly53

Categories < 60 Mins

Time 40m

Yield 1 1/2 pints

Number Of Ingredients 7

Ingredients

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

Steps:

Cook, drain, and skin beets if not using canned.
Combine remaining ingredients, except eggs.
Pour over beets and cook for about 5 minutes.
Cool.
Place eggs in a large jar and pour cooled beet mixture over.
Place in the refrigerator.
Let pickle at least two days before using.

PENNSYLVANIA DUTCH RED BEET EGGS AND PICKLED BEETS

Pennsylvania Dutch Red Beet Eggs and Pickled Beets image

These are simple to make and my family's favorite. We prefer these because they use less sugar than some other recipes and no brown sugar at all. I never cared for beets until I tried these. From my Best-Loved Pennsylvania Dutch Recipes booklet that, sadly, is falling apart page-by-page. The longer they marinate, the redder the eggs become. Great in salads and a beautiful decoration on any platter. NOTE: Prep time does not include hard-boiling eggs or marinating time. 09/16/07 - There are two basic types of red beet eggs and this is my favorite. If you use cider vinegar and add cloves, cinnamon and allspice these become more like spiced apples and closer to recipe #86599. Since these spices can trigger my asthma, I find this simple recipe perfect.

Provided by Kats Mom

Categories Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

2 (14 1/2 ounce) cans red beets, sliced, undrained
1 cup white vinegar
3 tablespoons sugar
6 eggs, hard-boiled, peeled

Steps:

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).

PENNSYLVANIA DUTCH PICKLED BEETS AND EGGS

Pennsylvania Dutch Pickled Beets and Eggs image

A gift from the Amish.

Provided by Cindy

Categories Side Dish Vegetables

Yield 8

Number Of Ingredients 9

Ingredients

8 eggs
2 (15 ounce) cans whole pickled beets, juice reserved
1 onion, chopped
1 cup white sugar
¾ cup cider vinegar
½ teaspoon salt
1 pinch ground black pepper
2 bay leaves
12 whole cloves

Steps:

Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside.
In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes.
Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 44.9 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 498.3 mg, Sugar 26 g

Tips:

Choose fresh, firm beets. Look for beets that are smooth and free of blemishes. The smaller the beets, the more tender they will be.
Use a mandoline or food processor to slice the beets thinly. This will help them cook evenly.
Use a variety of spices to flavor the pickling liquid. Common spices used for pickled beets include mustard seeds, celery seeds, cloves, and allspice.
Bring the pickling liquid to a boil before pouring it over the beets. This will help to extract the flavors from the spices.
Let the beets cool completely before serving. This will allow the flavors to develop.

Conclusion:

Pickled beets and eggs are a delicious and easy-to-make side dish that can be enjoyed year-round. They are a great way to use up fresh beets from the garden, and they also make a great gift. With so many different recipes to choose from, you are sure to find one that you love. So next time you are looking for a tasty and healthy side dish, give pickled beets and eggs a try.