pa dutch pickled eggs & red beets
A standard dish at picnics and dinner tables across Central PA. These take a little time, but are so easy. Also adds nice color to any of your meals! You do the beets & marinade first, then the eggs the next day. This works out great for me, as my kids love the eggs, & I love the beets. I add an onion to this sometimes, and it's good.
prep time
30 Min
cook time
method
---
yield
6 serving(s)
Ingredients
- 1 can 14-oz. sliced red beets
- 1 cup apple cider vinegar
- 1/2 cup sugar
- 4 - whole cloves
- 2 - cinnamon sticks
- 6 - hard boiled eggs, cooled & peeled
- - salt & pepper
How To Make pa dutch pickled eggs & red beets
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Step 1Drain the red beets & reserve the juice. To the juice, add enough water so you're getting one cup of liquid.
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Step 2Add liquid to saucepan, & add vinegar, sugar, cloves, cinnamon sticks, and some salt. Bring to a boil, stirring. Pour the sauce over the beets. Let cool just a bit.
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Step 3Transfer to a large glass bowl or jar (my Meme Koletar had her special "pickled beet jar".) Refrigerate this for about 12 hours or so. When that time is up....
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Step 4Add the peeled, hard-boiled eggs to the marinade & refrigerate overnight or 8-12 hours. Make sure you stir the eggs every so often so that the beet color becomes even on them. Nothing is sadder than seeing a pickled egg that only has one side of it lovely & deep purple. Then, cut the eggs in half & serve w/ the beets. Sprinkle w/ black pepper to your taste.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Side Dishes
Tag:
#For Kids
Tag:
#Healthy
Diet:
Vegetarian
Keyword:
#eggs
Keyword:
#red
Keyword:
#Dutch
Keyword:
#Beet
Keyword:
#beets
Keyword:
#pickled
Keyword:
#Pa
Keyword:
#pennsylvania
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