Best 4 Pennsylvania Pickled Beets And Eggs Recipes
In the realm of culinary delights, Pennsylvania Pickled Beets and Eggs stand as a testament to the harmonious fusion of sweet, tangy, and savory flavors. This classic dish, deeply rooted in Pennsylvania Dutch culinary traditions, has captivated taste buds for generations with its vibrant colors and tantalizing taste. Beyond the pickled beets and eggs, this article delves into a treasure trove of additional recipes that explore the versatility of pickled beets, offering culinary adventurers a delightful journey through a range of flavors and textures.
**Recipes in the Article:**
1. **Pennsylvania Pickled Beets and Eggs:** The star of the show, this recipe guides you through the process of creating the classic pickled beets and eggs, a delightful combination of sweet and sour flavors.
2. **Pickled Beet Salad:** A refreshing and vibrant salad that showcases the pickled beets' vibrant color and tangy flavor, complemented by crisp vegetables and a tangy dressing.
3. **Pickled Beet Hummus:** A unique and flavorful twist on the classic hummus, incorporating pickled beets for a vibrant color and a sweet-tart flavor profile.
4. **Pickled Beet Soup:** A warm and comforting soup that highlights the earthy sweetness of pickled beets, enriched with aromatic spices and a touch of cream.
5. **Pickled Beet and Goat Cheese Bruschetta:** An elegant and savory appetizer featuring pickled beets, creamy goat cheese, and crisp bruschetta, perfect for entertaining guests.
6. **Pickled Beet and Arugula Pizza:** A delightful fusion of flavors and textures, this pizza combines the tangy pickled beets with peppery arugula, savory cheese, and a crispy crust.
7. **Pickled Beet and Quinoa Salad:** A healthy and satisfying salad that combines pickled beets, quinoa, fresh vegetables, and a tangy dressing, providing a balance of flavors and nutrients.
8. **Pickled Beet Cake:** A surprising and delectable dessert that incorporates pickled beets into a moist and flavorful cake, complemented by a sweet and tangy glaze.
PICKLED EGGS AND RED BEETS, PENNSYLVANIA DUTCH STYLE
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
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
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 PICKLED BEETS AND EGGS
Provided by Karen Keisir
Categories Egg Appetizer Marinate Wheat/Gluten-Free Beet Summer Bon Appétit Pennsylvania
Yield 6 appetizer servings
Number Of Ingredients 7
Steps:
- Combine reserved beet liquid, sugar, vinegar, peppercorns and allspice in medium nonaluminum saucepan. Bring to boil over medium heat, stirring until sugar dissolves; remove from heat. Add eggs and onion and turn to coat completely. Add beets. Cover pan and refrigerate until eggs are deep pink color, turning occasionally, about 8 hours. (Can be prepared 2 days ahead.)
- Drain juices. Cut eggs lengthwise in half. Arrange beets and onion on plate. Top with eggs and serve.
PENNSYLVANIA DUTCH PICKLED BEETS AND EGGS
A gift from the Amish.
Provided by Cindy
Categories Side Dish Vegetables
Yield 8
Number Of Ingredients 9
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:
- Use fresh, high-quality beets: Fresh beets will have a deep red color and firm texture. Avoid beets that are wilted or have blemishes.
- Peel the beets before cooking: Peeling the beets will help to remove the tough outer skin and make them easier to slice.
- Slice the beets thinly: Thinly sliced beets will cook more evenly and absorb the pickling liquid better.
- Use a variety of spices: The spices used in the pickling liquid will flavor the beets. Common spices used include mustard seeds, celery seeds, cloves, and allspice.
- Let the beets pickle for at least 24 hours: The longer the beets pickle, the more flavor they will absorb.
Conclusion:
Pennsylvania Pickled Beets and Eggs are a delicious and easy-to-make dish. They are perfect for a picnic, potluck, or holiday gathering. The beets are sweet and tangy, with a slightly crunchy texture. The eggs are firm and flavorful. This dish is sure to be a hit with everyone who tries it.
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