Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, mothers' red beet eggs. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Mothers' red beet eggs is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Mothers' red beet eggs is something which I have loved my entire life. They’re fine and they look wonderful.
Where did pickled red beet eggs originate? You may have seen similar recipes called beet eggs, pickled eggs and red beet eggs. No matter what you call them, in the end, they are eggs that you hard boil, pickle in a beet brine, eat and enjoy!
To get started with this particular recipe, we must prepare a few ingredients. You can have mothers' red beet eggs using 6 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Mothers' red beet eggs:
- Prepare 12 eggs, boiled and shelled
- Get 1 can sliced red beets
- Prepare 1/2 C white vinegar
- Prepare 2/3 C sugar
- Get water
- Take 14 pkgs Stevia, if not using sugar
My grandmother Halina, a Polish immigrant who embraced the Pennsylvania Dutch. Drain and save red beet juice from cans. Measure red beet juice, then pour into any large container. Add in same measured amount of both vinegar and sugar to red beet juice.
Steps to make Mothers' red beet eggs:
- Hard boil the eggs. Let cool and remove shells.
- In a large bowl, combine the juice from the red beet can and enough water to equal 3 cups of fluid. (about 2C water) Add the vinegar and sugar. Stir to dissolve the sugar. Put the eggs in the fluid and lay the red beet slices over top the eggs to keep them down in fluid. Cover with aluminum foil and refrigerate overnight.
Add in red beets and hard boiled Large eggs. Pickled red beet eggs have nothing in common with the still-in-their-shell hard-boiled eggs I once tried to dye with beet juice. The finished eggs are bright in both color and flavor. Pickling firms the whites of the hard boiled egg, transforming them into something springy. Pickled red beet eggs according to the Amish!
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