Best 9 Pickled Eggs And Red Beets Pennsylvania Dutch Style Recipes

RED BEET PICKLED EGGS

Steps:

• Boil the beets in water until they are fork tender.
• Peel and slice the beets.
• Place beets and eggs in a 1 quart mason jar.
• Pour vinegar, sugar and water into a medium saucepan. Add spices and bring to a boil. Stir until all the sugar has dissolved.
• Pour the pickling liquid over the beets and eggs. Allow to cool slightly before moving to the refrigerator.
• The pickled eggs will be ready to eat in a day or two. The beets can be left in the jar for up to two weeks.

PA DUTCH PICKLED EGGS & RED BEETS

Steps:

• 1. Drain the red beets & reserve the juice. To the juice, add enough water so you're getting one cup of liquid.
• 2. Add liquid to saucepan, & add vinegar, sugar, cloves, cinnamon sticks, and some salt. Bring to a boil, stirring. Pour the sauce over the beets. Let cool just a bit.
• 3. Transfer to a large glass bowl or jar (my Meme Koletar had her special "pickled beet jar".) Refrigerate this for about 12 hours or so. When that time is up....
• 4. Add the peeled, hard-boiled eggs to the marinade & refrigerate overnight or 8-12 hours. Make sure you stir the eggs every so often so that the beet color becomes even on them. Nothing is sadder than seeing a pickled egg that only has one side of it lovely & deep purple. Then, cut the eggs in half & serve w/ the beets. Sprinkle w/ black pepper to your taste.

PICKLED RED BEET EGGS

Steps:

• Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
• Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes.
• Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.

PENNSYLVANIA DUTCH RED BEET EGGS AND PICKLED BEETS

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).

PICKLED EGGS AND RED BEETS, PENNSYLVANIA DUTCH STYLE

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.

PICKLED EGGS WITH BEETS

Steps:

• Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar. , In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool., Cover tightly and refrigerate for at least 24 hours before serving.

PENNSYLVANIA DUTCH RED BEET EGGS

Steps:

• Hard Boil Eggs.
• Slice onion thinly.
• In a sauce pan combine beets (with juice), onion sugar, water and salt.
• Add vinegar here?.
• Bring to boil and simmer 10 minutes.
• After eggs are cooled, shell them and place in a large jar.
• Cool beet mixture a bit and add to jar. (You don't want it boiling when you add it because you may crack your jar).
• Put in refrigerator for at least 24 hours. The longer the eggs are in the juice, the better they'll taste. Best taste after about 3 days.
• Enjoy!

THE MAMA'S PA DUTCH RED BEETS & EGGS

Steps:

• Place hard-boiled eggs in the bottom of a 3 quart (or bigger) plastic container that can be sealed with a lid (we use a Tupperware container).
• Open the cans of beets and drain the juice into a medium saucepan. Dump the beets into the container on top of the eggs.
• Add the sugar and vinegar to the beet juice. Heat the saucepan on the stove over Medium heat, stirring constantly, until sugar has dissolved (about 10 minutes) but DO NOT BOIL.
• Pour the beet juice over the eggs and beets in the container.
• Cover and refrigerate overnight before serving to allow the juice to soak into the eggs and sweeten the beets.
• NOTE: My Mama's rule of thumb on the measurements for this recipe is to use 1/3 cup of sugar and 1/4 cup of vinegar for EACH 14.5 oz can of beets that you are planning to use. Adjust the amount of eggs to your liking, but make sure that there is enough juice to cover the beets AND eggs.

PENNSYLVANIA PICKLED BEETS AND EGGS

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.