pennsylvania dutch red beet eggs

★★★★★ 1
a recipe by
Cyndi Hodge
detroit, MI

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!

★★★★★ 1
serves 12
prep time 30 Min
method Stove Top

Ingredients For pennsylvania dutch red beet eggs

  • 2 box
    hard boiled eggs
  • 4 can
    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

How To Make pennsylvania dutch red beet eggs

  • 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.