Easiest Way to Cook Delicious Pickled Red Beet Eggs (PA Dutch)
Pickled Red Beet Eggs (PA Dutch).
You can cook Pickled Red Beet Eggs (PA Dutch) using 5 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Pickled Red Beet Eggs (PA Dutch)
- You need 12 of Hard Boiled Eggs.
- You need 2 can of Sliced Red Beets, strained and liquid reserved.
- You need 2/3 cup of Sugar.
- You need 1/2 tbsp of Salt.
- Prepare 3/4 cup of Apple Cider Vinegar.
Pickled Red Beet Eggs (PA Dutch) instructions
- 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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