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Before you jump to Pickled Red Beet Eggs (PA Dutch) recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
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We hope you got benefit from reading it, now let’s go back to pickled red beet eggs (pa dutch) recipe. To make pickled red beet eggs (pa dutch) you only need 5 ingredients and 8 steps. Here is how you do it.
The ingredients needed to prepare Pickled Red Beet Eggs
(PA Dutch):
- Provide Hard Boiled Eggs
- Use Sliced Red Beets, strained and liquid reserved
- Prepare Sugar
- Get Salt
- You need Apple Cider Vinegar
Steps to make Pickled Red Beet Eggs
(PA Dutch):
- Start by boiling eggs. For perfectly boiled eggs: Place eggs in a pot. Cover with cold water and 1 Tablespoon Salt.
- Bring to a ROLLING boil. Cover, turn off heat and set timer for 11 minutes.
- 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)
- TO MAKE PICKLING LIQUID
- Mix together salt, sugar and vinegar and beet juice in a large bowl until sugar is dissolved.
- 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.
- 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.
- 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.
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