Pickled Red Beet Eggs (PA Dutch)

Name: Pickled Red Beet Eggs (PA Dutch)
Total time: 1200 s
Yield: 12 servings
Cuisine: American
Ingredients: 12 Hard Boiled Eggs; 2 can Sliced Red Beets, strained and liquid reserved; 2/3 cup Sugar; 1/2 tbsp Salt; 3/4 cup Apple Cider Vinegar

Erin @cook_3387305

I always have these in my fridge. They make a great after school snack for the kids!

Erin @cook_3387305

I always have these in my fridge. They make a great after school snack for the kids!

Saved

Ingredients

20 mins

12 servings

12Hard Boiled Eggs
2 canSliced Red Beets, strained and liquid reserved
2/3 cupSugar
1/2 tbspSalt
3/4 cupApple Cider Vinegar

Saved

Steps

20 mins

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.