Pennsylvania Dutch Red Beet Eggs

Cyndi Hodge

By
@CyndisRecipes

My Mother introduced this recipe to me when I was little. Every Holiday Easter, Thanksgiving & Christmas that came my Mother would make these eggs. If you love RED BEETS you will LOVE THIS!


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Comments:

Serves:

12

Prep:

30 Min

Method:

Stove Top

Ingredients

2 box
hard boiled eggs
4 can(s)
whole red beets with juice
2 1/2 c
white sugar starting with 1 cup and adding as needed.
1 c
apple cider vinegar adding to taste

Directions Step-By-Step

1
Boil your 2 cartons of eggs to hard boil w/ salt then immediately put them in very cold water for easy peel.
Peel eggs put to side.
2
In Large container with a lid add the Red Beet Juice from can first (Hold the beets out first). When all the juice is in add 1 cup of Vinegar and add sugar slowly to taste. *It should not taste too sweet or too vinegary. An even amount to taste. *YOU WILL KNOW
3
When its mixed well...Add some Beets then Eggs, Beets then Eggs until all is covered with beets n juice.
4
Let it set for 24 hours in the Refrigerator so it will soak into the eggs...Then enjoy!
5
You can make them into Deviled eggs, or cut in halves or just the whole eggs with the beets all around. Like I said...IF YOU LOVE BEETS YOU WILL GO CRAZY OVER THESE.

About this Recipe

Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy