Best 2 Pennsylvania Dutch Red Beet Eggs Recipes
Indulge in the vibrant hues and delightful flavors of Pennsylvania Dutch Red Beet Eggs. Originating from the heart of Pennsylvania Dutch Country, these pickled beet eggs boast a captivating crimson color and a symphony of sweet, tangy, and earthy notes. Experience a culinary journey through time as we explore the traditional recipe, a variation using hard-boiled eggs, and a zesty rendition with horseradish. Whether you prefer the classic simplicity, the vibrant color contrast, or the piquant kick, these recipes offer a unique twist to the classic pickled egg. Embark on this flavor-filled adventure and discover the perfect complement to your next gathering or as a delightful snack.
Here are our top 2 tried and tested recipes!
PENNSYLVANIA DUTCH RED BEET EGGS AND PICKLED BEETS
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
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 RED BEET EGGS
My Mother introduced this recipe to me when I was little. Every Holiday Easter, Thanksgiving & Christmas that came my Mother would make these eggs. If you love RED BEETS you will LOVE THIS!
Provided by Cyndi Hodge
Categories Other Appetizers
Time 30m
Number Of Ingredients 4
Steps:
- 1. Boil your 2 cartons of eggs to hard boil w/ salt then immediately put them in very cold water for easy peel. Peel eggs put to side.
- 2. In Large container with a lid add the Red Beet Juice from can first (Hold the beets out first). When all the juice is in add 1 cup of Vinegar and add sugar slowly to taste. *It should not taste too sweet or too vinegary. An even amount to taste. *YOU WILL KNOW
- 3. When its mixed well...Add some Beets then Eggs, Beets then Eggs until all is covered with beets n juice.
- 4. Let it set for 24 hours in the Refrigerator so it will soak into the eggs...Then enjoy!
- 5. You can make them into Deviled eggs, or cut in halves or just the whole eggs with the beets all around. Like I said...IF YOU LOVE BEETS YOU WILL GO CRAZY OVER THESE.
Tips:
- Use fresh, firm beets for the best flavor and color. - To easily peel the beets, place them in a bowl of cold water and let them sit for a few minutes. The skins will then slip off easily. - If you don't have time to cook the beets, you can use canned beets. Just be sure to drain and rinse them well before using. - To make the eggs easier to peel, place them in a bowl of cold water and let them sit for a few minutes before peeling.Conclusion:
Pennsylvania Dutch Red Beet Eggs are a delicious and festive side dish that is perfect for any occasion. They are easy to make and can be prepared ahead of time. So next time you're looking for a unique and flavorful dish to serve, give these eggs a try!
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