pennsylvania dutch red beet eggs
(1 rating)
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 rating)
yield
12 serving(s)
prep time
30 Min
method
Stove Top
Ingredients For pennsylvania dutch red beet eggs
-
2 boxhard boiled eggs
-
4 canwhole red beets with juice
-
2 1/2 cwhite sugar starting with 1 cup and adding as needed.
-
1 capple cider vinegar adding to taste
How To Make pennsylvania dutch red beet eggs
-
1Boil 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.
-
2In 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
-
3When its mixed well...Add some Beets then Eggs, Beets then Eggs until all is covered with beets n juice.
-
4Let it set for 24 hours in the Refrigerator so it will soak into the eggs...Then enjoy!
-
5You 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Pennsylvania Dutch Red Beet Eggs:
ADVERTISEMENT
ADVERTISEMENT