Pickled Red Beet Eggs (PA Dutch)
Pickled Red Beet Eggs (PA Dutch)

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, pickled red beet eggs (pa dutch). One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Pickled Red Beet Eggs (PA Dutch) is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Pickled Red Beet Eggs (PA Dutch) is something that I have loved my whole life.

Cook, drain, and skin beets if not using canned. Place eggs in a large jar and pour cooled beet mixture over. Let pickle at least two days before using.

To get started with this recipe, we must prepare a few components. You can cook pickled red beet eggs (pa dutch) using 5 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Pickled Red Beet Eggs
    (PA Dutch):
  1. Prepare 12 Hard Boiled Eggs
  2. Prepare 2 can Sliced Red Beets, strained and liquid reserved
  3. Take 2/3 cup Sugar
  4. Make ready 1/2 tbsp Salt
  5. Prepare 3/4 cup Apple Cider Vinegar

The longer they marinate, the redder the eggs become. Great in salads and a beautiful decoration on any. Also known in some places as "pickled eggs", these are well known in the Coal Region, thanks to the Pennsylvania Dutch influence in the area. In the plethora of bars and hoseys (volunteer fire companies) that dot the landscape in towns all across the coal region, you will often find a jar of red beet eggs waiting for patrons to purchase.

Steps to make Pickled Red Beet Eggs
    (PA Dutch):
  1. Start by boiling eggs. For perfectly boiled eggs: Place eggs in a pot. Cover with cold water and 1 Tablespoon Salt.
  2. Bring to a ROLLING boil. Cover, turn off heat and set timer for 11 minutes.
  3. After 11 minutes has elapsed, remove from stove and run cold water over the eggs. Once cool enough to touch, peel those suckers and place whole eggs in a large container. I double the recipe and keep them in a large gallon sized glass jar (it originally had pickles in it, but I reuse it just for this)
  4. TO MAKE PICKLING LIQUID
  5. Mix together salt, sugar and vinegar and beet juice in a large bowl until sugar is dissolved.
  6. Pour liquid over the beets in the container. You can add the sliced beets at this time. We like to eat them pickled as well.
  7. Tighly cover and refrigerate for at least 48 hours. These will keep in the fridge for up to 3 weeks. The longer they sit the prettier and more flavorful they are.
  8. Eat 'em up!! We always have these on hand. Slice in half, sprinkle with salt and pepper and devour. My kids eat them as after school snacks.

Pickled Red Beet Eggs (PA Dutch) I always have these in my fridge. They make a great after school snack for the kids! Most pickled egg recipes consist only of eggs in a brine. This Pennsylvania Dutch version incorporates red beets into the pickling liquid, which adds a mellow flavor and incredible color. The whites of the eggs turn red, and the color becomes more intense the longer the eggs are kept in the juices.

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