Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a special dish, pennsylvania dutch red beets and eggs. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Pennsylvania Dutch red beets and eggs is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Pennsylvania Dutch red beets and eggs is something that I’ve loved my whole life.
Place eggs in saucepan and cover with water. Red beet eggs, as they are known to the Pennsylvania Dutch, are simply that, hard boiled eggs mixed with red beets. They are allowed to commingle If you are simply interested in Pennsylvania Dutch traditions, you can purchase pickled red beet eggs from a famous Lancaster County producer From my Best-Loved Pennsylvania Dutch Recipes booklet that, sadly, is falling apart page-by-page.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook pennsylvania dutch red beets and eggs using 6 ingredients and 1 steps. Here is how you can achieve that.
The ingredients needed to make Pennsylvania Dutch red beets and eggs:
- Get 1 dozen eggs
- Make ready 1 can sliced red beets
- Make ready 1/3 cup apple cider vinegar
- Make ready 1/3 cup white vinegar
- Prepare 4 tbsp sugar
- Get 1/2 tsp salt
Add some Beets then Eggs, Beets then Eggs until all is covered with beets n juice. TO SERVE: drain eggs and halve lengthwise. Arrange washed lettuce leaves on plate. Pile pickled beets in center of leaves.
Steps to make Pennsylvania Dutch red beets and eggs:
- Boil eggs for 20 minutes. Let cool, peel. Put in a jar or a container with a lid.meanwhile while peeling you cook on the stove for five minutes the vinegars and sugar and salt.after done cooking, cool a bit then pour over eggs.let sit in fridge for 2-3 days.enjoy!
Place beets, onion, and peeled eggs in a nonreactive glass or plastic container. In a medium-size nonreactive saucepan, combine sugar, beet Immediately pour simmering liquid and spices over beets and eggs. Not surprisingly, Pennsylvania Dutch red beet eggs take on a rosy hue, since they have been immersed in ruby red beet juice. When you quarter the hard-boiled eggs and set them out to serve, you'll love the yellow surrounded by white that fades to pink and red. TO SERVE: drain Large eggs and halve lengthwise.
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