Pickled Red Beet Eggs (PA Dutch)
Pickled Red Beet Eggs (PA Dutch)

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, pickled red beet eggs (pa dutch). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Pickled Red Beet Eggs are a quick and easy dish for a summer BBQ, picnic, as a snack, and even on the table for many traditional Pennsylvania Dutch holiday dinners. This recipe image is from my Aunt's Easter Dinner table in PA Dutch country. Reviews for: Photos of Pickled Red Beet Eggs.

Pickled Red Beet Eggs (PA Dutch) is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Pickled Red Beet Eggs (PA Dutch) is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook pickled red beet eggs (pa dutch) using 5 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Pickled Red Beet Eggs
    (PA Dutch):
  1. Take 12 Hard Boiled Eggs
  2. Make ready 2 can Sliced Red Beets, strained and liquid reserved
  3. Prepare 2/3 cup Sugar
  4. Make ready 1/2 tbsp Salt
  5. Take 3/4 cup Apple Cider Vinegar

How to Make PA Dutch pickled eggs & red beets. Drain the red beets & reserve the juice. To the juice, add enough water so you're getting one cup of liquid. Add liquid to saucepan, & add vinegar, sugar, cloves, cinnamon sticks, and some salt.

Instructions to make Pickled Red Beet Eggs
    (PA Dutch):
  1. Start by boiling eggs. For perfectly boiled eggs: Place eggs in a pot. Cover with cold water and 1 Tablespoon Salt.
  2. Bring to a ROLLING boil. Cover, turn off heat and set timer for 11 minutes.
  3. After 11 minutes has elapsed, remove from stove and run cold water over the eggs. Once cool enough to touch, peel those suckers and place whole eggs in a large container. I double the recipe and keep them in a large gallon sized glass jar (it originally had pickles in it, but I reuse it just for this)
  4. TO MAKE PICKLING LIQUID
  5. Mix together salt, sugar and vinegar and beet juice in a large bowl until sugar is dissolved.
  6. Pour liquid over the beets in the container. You can add the sliced beets at this time. We like to eat them pickled as well.
  7. Tighly cover and refrigerate for at least 48 hours. These will keep in the fridge for up to 3 weeks. The longer they sit the prettier and more flavorful they are.
  8. Eat 'em up!! We always have these on hand. Slice in half, sprinkle with salt and pepper and devour. My kids eat them as after school snacks.

Living in PA Dutch Country means exposure to a lot of different foods and family traditions. One recipe my mom and grandma have been making for as long as I can remember is Pickled Red Beet Eggs. This post contains links to products that you can purchase. This is a Pennsylvania Dutch Amish pickled beet egg recipe. These delicious sweet and sour pickled eggs are a delicious and beautiful side dish or snack.

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