Best 3 Amish Pickled Eggs And Beets Recipes
If you're looking for a traditional and delicious way to preserve eggs and beets, then you must try Amish pickled eggs and beets. This unique recipe combines the tangy flavor of vinegar with the sweetness of beets, creating a vibrant and flavorful dish that is both visually appealing and exceptionally tasty. Whether you're an experienced canner or a beginner looking to explore new preserving techniques, this recipe will guide you through the steps of creating your own batch of Amish pickled eggs and beets, ensuring a delightful addition to your pantry and a treat that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
AMISH PICKLED EGGS AND BEETS
This is an easy recipe that my grandmother used to serve in the spring. My brother still refers to this dish as "Easter eggs". Slices of onion or hot pepper may also be added to the pickling liquid with the beets and eggs.
Provided by Mercy
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Boil first four ingredients gently for 5 minutes.
- Cool the liquid then pour over eggs and beets, cover and let stand overnight (or up to three days) in the refrigerator.
- To serve, cut eggs in half or quarters.
TEACHERMAN'S AMISH PICKLED EGGS AND BEETS
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.
Provided by James Tanis
Categories Other Appetizers
Time 30m
Number Of Ingredients 9
Steps:
- 1. Boil the eggs, cool and peel.
- 2. Put beets, onion and peeled eggs in a large glass or plastic jar that has a lid
- 3. In medium saucepan, combine sugar, 1 cup beet juice, vinegar, salt, pepper, bay leaves and cloves. Boil, then simmer 10 minutes.
- 4. Pour saucepan contents into jar, screw on lid, and refrigerate at least two days.
- 5. **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.
AMISH PICKLED EGGS AND BEETS RECIPE - (3.9/5)
Provided by á-75476
Number Of Ingredients 6
Steps:
- Boil first four ingredients gently for 5 minutes. Cool the liquid then pour over eggs and beets, cover and let stand overnight (or up to three days) in the refrigerator. To serve, cut eggs in half or quarters. The longer they sit the better they soak up the juice.
Tips:
- Use fresh, high-quality ingredients for the best results.
- Make sure to sterilize your jars and lids before using them.
- Pack the eggs and beets tightly into the jars, but do not overfill them.
- Cover the eggs and beets completely with the vinegar mixture.
- Process the jars in a boiling water bath for the recommended amount of time.
- Store the pickled eggs and beets in a cool, dark place for at least 2 weeks before eating.
Conclusion:
Amish pickled eggs and beets are a delicious and easy-to-make treat that can be enjoyed for months. They are a great way to use up extra eggs and beets, and they also make a unique and tasty gift. With a little planning and preparation, you can enjoy this classic Amish recipe in no time.
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