Pickled Red Beet Eggs (PA Dutch)
I always have these in my fridge. They make a great after school snack for the kids!
Pickled Red Beet Eggs (PA Dutch)
I always have these in my fridge. They make a great after school snack for the kids!
Cooking Instructions
- 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.
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