Teacherman's Amish Pickled Eggs and Beets
By
James Tanis
@James_Tanis
1
Living with several Amish country neighbors, we have had lots of wonderful culinary experiences. This super simple, super scrumptious, sweet side dish "beet" similar recipes I have tried.
Rating:
★★★★★ 2 votes5
Comments:
Serves:
8
Prep:
15 Min
Cook:
15 Min
Method:
No-Cook or Other
Ingredients
-
10eggs, hard boiled
-
215 ounce jars of sliced beets, juice reserved
-
1onion, chopped
-
1 cwhite sugar
-
3/4 capple cider vinegar
-
1/2 tspsalt
-
1/8 tspblack pepper
-
3bay leaves
-
15whole cloves
How to Make Teacherman's Amish Pickled Eggs and Beets
- Boil the eggs, cool and peel.
- Put beets, onion and peeled eggs in a large glass or plastic jar that has a lid
- In medium saucepan, combine sugar, 1 cup beet juice, vinegar, salt, pepper, bay leaves and cloves. Boil, then simmer 10 minutes.
- Pour saucepan contents into jar, screw on lid, and refrigerate at least two days.
- **NOTE: Shake up jar two times a day for even coloring. I refrigerate for FOUR days to have the purple hue permeate the entire egg white. Sometimes I cut the eggs in half right before serving for an added visual pizazz!
**Also, I've boiled fresh beets, reserving that juice, and have had great-if not better-results.
About Teacherman's Amish Pickled Eggs and Beets
Course/Dish: Other Side Dishes Other Appetizers
Main Ingredient: Eggs
Regional Style: American
Other Tag: Healthy
