Pennsylvania Dutch Red Beet Eggs and Pickled Beets is a classic dish enjoyed for generations, with roots in the rich culinary traditions of the Pennsylvania Dutch community. Its vibrant red color and unique flavor make it a beloved side dish or snack. This article explores the history, preparation methods, and delightful pairings that make this dish a staple in kitchens across the country.
Here are our top 8 tried and tested recipes!
RED BEET PICKLED EGGS
This is a tasty Pennsylvania Dutch favorite recipe that adds tons of flavor to beets and eggs and gives them a beautiful red color.
Provided by Patti Estep
Categories Appetizers and Snacks
Time P1DT35m
Number Of Ingredients 8
Steps:
- Boil the beets in water until they are fork tender.
- Peel and slice the beets.
- Place beets and eggs in a 1 quart mason jar.
- Pour vinegar, sugar and water into a medium saucepan. Add spices and bring to a boil. Stir until all the sugar has dissolved.
- Pour the pickling liquid over the beets and eggs. Allow to cool slightly before moving to the refrigerator.
- The pickled eggs will be ready to eat in a day or two. The beets can be left in the jar for up to two weeks.
Nutrition Facts : Calories 91 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 186 milligrams cholesterol, Fat 4.8 grams fat, Fiber .7 grams fiber, Protein 6.8 grams protein, SaturatedFat 1.6 grams saturated fat, ServingSize 1, Sodium 105 grams sodium, Sugar 2.6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
PENNSYLVANIA DUTCH RED BEET EGGS AND PICKLED BEETS
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
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
A gift from the Amish.
Provided by Cindy
Categories Side Dish Vegetables
Yield 8
Number Of Ingredients 9
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
PICKLED EGGS AND RED BEETS, PENNSYLVANIA DUTCH STYLE
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
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
These are a childhood favorite. This recipe is very popular among the Pennsylvania Dutch. Great for picnics, snacks or even for lunch.
Provided by luv2makesoup
Categories Lunch/Snacks
Time 45m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Hard Boil Eggs.
- Slice onion thinly.
- In a sauce pan combine beets (with juice), onion sugar, water and salt.
- Add vinegar here?.
- Bring to boil and simmer 10 minutes.
- After eggs are cooled, shell them and place in a large jar.
- Cool beet mixture a bit and add to jar. (You don't want it boiling when you add it because you may crack your jar).
- Put in refrigerator for at least 24 hours. The longer the eggs are in the juice, the better they'll taste. Best taste after about 3 days.
- Enjoy!
Nutrition Facts : Calories 183.6, Fat 8.6, SaturatedFat 2.8, Cholesterol 327.4, Sodium 329.3, Carbohydrate 12.9, Fiber 2.1, Sugar 9.9, Protein 12.8
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.
PENNSYLVANIA PICKLED BEETS AND EGGS
Provided by Karen Keisir
Categories Egg Appetizer Marinate Wheat/Gluten-Free Beet Summer Bon Appétit Pennsylvania
Yield 6 appetizer servings
Number Of Ingredients 7
Steps:
- Combine reserved beet liquid, sugar, vinegar, peppercorns and allspice in medium nonaluminum saucepan. Bring to boil over medium heat, stirring until sugar dissolves; remove from heat. Add eggs and onion and turn to coat completely. Add beets. Cover pan and refrigerate until eggs are deep pink color, turning occasionally, about 8 hours. (Can be prepared 2 days ahead.)
- Drain juices. Cut eggs lengthwise in half. Arrange beets and onion on plate. Top with eggs and serve.
PICKLED RED BEET EGGS
My Pennsylvania Dutch grandmother, Florence Walter, used to make these. They are especially great for picnics. The combination of pickled eggs, beets, and onions is really something special. A great way to use up left-over Easter-eggs too!
Provided by GOURMETFOX
Categories Appetizers and Snacks Pickled Egg Recipes
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
- Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes.
- Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.
Nutrition Facts : Calories 108 calories, Carbohydrate 8.1 g, Cholesterol 212 mg, Fat 5.3 g, Fiber 0.5 g, Protein 6.6 g, SaturatedFat 1.6 g, Sodium 112.4 mg, Sugar 7.2 g
Tips:
- Select firm, evenly shaped beets: Smaller beets tend to be more tender and flavorful; aim for those that are about 2-3 inches in diameter.
- Beets can be boiled, roasted, or steamed: Roasting intensifies their sweetness, while boiling or steaming preserves their vibrant color.
- When boiling beets: Add a splash of vinegar to the water to help retain their color. You can also add a pinch of sugar to enhance their sweetness.
- To roast beets: Wrap them individually in foil and place them in a preheated oven at 400°F for about an hour or until tender when pierced with a fork.
- To pickle beets: Use a combination of vinegar, sugar, water, and spices. The pickling liquid should completely cover the beets, and they should be stored in a cool, dark place for at least two weeks before eating.
Conclusion:
Pennsylvania Dutch red beet eggs and pickled beets are a delicious and versatile dish that can be enjoyed in many ways. The pickled beets can be used as a condiment, a side dish, or even as a salad ingredient. The red beet eggs are a fun and colorful addition to any Easter brunch or potluck. Try experimenting with different pickling spices and herbs to create your own unique variations of this classic recipe. With its vibrant colors and tangy flavors, this dish is sure to be a hit with your family and friends.
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