Best 3 Pennsylvania Dutch Pickled Beets And Eggs Recipes

In the heart of Pennsylvania Dutch Country, a culinary tradition has been passed down through generations, showcasing a harmonious blend of sweet and tangy flavors. The Pennsylvania Dutch Pickled Beets and Eggs, a staple in local kitchens, is a delightful symphony of pickled beets and hard-boiled eggs, infused with a tangy vinegar marinade. This regional specialty captivates taste buds with its vibrant colors, delightful textures, and a burst of flavors that dance on the palate. Whether served as a side dish, a zesty appetizer, or a colorful addition to a charcuterie board, this recipe promises to add a touch of Pennsylvania Dutch charm to any culinary adventure.

Check out the recipes below so you can choose the best recipe for yourself!

PICKLED EGGS AND RED BEETS, PENNSYLVANIA DUTCH STYLE

Pickled Eggs and Red Beets, Pennsylvania Dutch Style image

Learned to love this when we lived in Pennsylvania. It's a special treat for my son. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947

Provided by Molly53

Categories < 60 Mins

Time 40m

Yield 1 1/2 pints

Number Of Ingredients 7

Ingredients

1 pint small beet (canned beets are fine)
1/4 cup sugar (I use granulated, but you can use brown also)
1/2 cup vinegar
1/2 cup water (I use beet juice for brighter color)
1/2 teaspoon salt
1 teaspoon whole mixed pickling spice
6 hard-boiled eggs, peeled

Steps:

Cook, drain, and skin beets if not using canned.
Combine remaining ingredients, except eggs.
Pour over beets and cook for about 5 minutes.
Cool.
Place eggs in a large jar and pour cooled beet mixture over.
Place in the refrigerator.
Let pickle at least two days before using.

PENNSYLVANIA DUTCH RED BEET EGGS AND PICKLED BEETS

Pennsylvania Dutch Red Beet Eggs and Pickled Beets image

These are simple to make and my family's favorite. We prefer these because they use less sugar than some other recipes and no brown sugar at all. I never cared for beets until I tried these. From my Best-Loved Pennsylvania Dutch Recipes booklet that, sadly, is falling apart page-by-page. The longer they marinate, the redder the eggs become. Great in salads and a beautiful decoration on any platter. NOTE: Prep time does not include hard-boiling eggs or marinating time. 09/16/07 - There are two basic types of red beet eggs and this is my favorite. If you use cider vinegar and add cloves, cinnamon and allspice these become more like spiced apples and closer to recipe #86599. Since these spices can trigger my asthma, I find this simple recipe perfect.

Provided by Kats Mom

Categories Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

2 (14 1/2 ounce) cans red beets, sliced, undrained
1 cup white vinegar
3 tablespoons sugar
6 eggs, hard-boiled, peeled

Steps:

Combine red beets, vinegar and sugar in a pan.
Stir and heat just enough to dissolve the sugar.
Add the eggs and refrigerate at least one hour (I prefer overnight).

PENNSYLVANIA DUTCH PICKLED BEETS AND EGGS

Pennsylvania Dutch Pickled Beets and Eggs image

A gift from the Amish.

Provided by Cindy

Categories Side Dish Vegetables

Yield 8

Number Of Ingredients 9

Ingredients

8 eggs
2 (15 ounce) cans whole pickled beets, juice reserved
1 onion, chopped
1 cup white sugar
¾ cup cider vinegar
½ teaspoon salt
1 pinch ground black pepper
2 bay leaves
12 whole cloves

Steps:

Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside.
In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes.
Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 44.9 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 498.3 mg, Sugar 26 g

Tips:

Choose fresh, firm beets for pickling. Avoid beets that are bruised or have soft spots.
Use a variety of beet colors to create a visually appealing pickle. Red, golden, and Chioggia beets all work well.
Be sure to peel the beets before pickling them. This will help the pickling liquid penetrate the beets more easily.
Use a combination of vinegar, sugar, and spices to create the pickling liquid. This will give the beets a sweet and tangy flavor.
Allow the beets to pickle for at least 2 weeks before eating them. This will give them time to develop their full flavor.
Pickled beets can be stored in the refrigerator for up to 6 months. Keep the beets submerged in the pickling liquid to prevent them from drying out.

Conclusion:

Pickled beets are a delicious and versatile side dish that can be enjoyed year-round. They are a great way to use up fresh beets from the garden, and they also make a great gift. With a little planning and effort, you can easily make your own pickled beets at home. So next time you are looking for a new side dish to try, give pickled beets a try. You won't be disappointed!