Best 2 Pennsylvania Dutch Red Beet Eggs Recipes
Originating from the Pennsylvania Dutch community, Pennsylvania Dutch Red Beet Eggs are pickled beet eggs that have a bright pink color and a slightly sweet and sour flavor. These eggs are often served as an appetizer or side dish during Easter, Christmas, or other special occasions. They're also a popular addition to picnics, potlucks, and buffets. While there are many different ways to prepare Pennsylvania Dutch Red Beet Eggs, most recipes use a combination of beets, vinegar, sugar, and spices.
Check out the recipes below so you can choose the best recipe for yourself!
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 RED BEET EGGS
My Mother introduced this recipe to me when I was little. Every Holiday Easter, Thanksgiving & Christmas that came my Mother would make these eggs. If you love RED BEETS you will LOVE THIS!
Provided by Cyndi Hodge
Categories Other Appetizers
Time 30m
Number Of Ingredients 4
Steps:
- 1. Boil your 2 cartons of eggs to hard boil w/ salt then immediately put them in very cold water for easy peel. Peel eggs put to side.
- 2. In Large container with a lid add the Red Beet Juice from can first (Hold the beets out first). When all the juice is in add 1 cup of Vinegar and add sugar slowly to taste. *It should not taste too sweet or too vinegary. An even amount to taste. *YOU WILL KNOW
- 3. When its mixed well...Add some Beets then Eggs, Beets then Eggs until all is covered with beets n juice.
- 4. Let it set for 24 hours in the Refrigerator so it will soak into the eggs...Then enjoy!
- 5. You can make them into Deviled eggs, or cut in halves or just the whole eggs with the beets all around. Like I said...IF YOU LOVE BEETS YOU WILL GO CRAZY OVER THESE.
Tips:
- For the best results, use fresh beets. If you can't find fresh beets, you can use canned beets, but be sure to drain them well and rinse them before using.
- To save time, you can cook the beets in advance. Just wrap them in foil and bake them at 350 degrees Fahrenheit for about an hour, or until they are tender. Then, let them cool and peel them before using.
- If you don't have a food processor, you can grate the beets by hand. Just be sure to grate them finely.
- Be careful not to overcook the eggs. They should be cooked until they are just set, about 10 minutes.
- If you like, you can add a little bit of vinegar or lemon juice to the pickling liquid. This will give the eggs a slightly tangy flavor.
Conclusion:
Pennsylvania Dutch Red Beet Eggs are a delicious and colorful way to enjoy eggs. They are perfect for a party or potluck, and they are also a great way to use up leftover beets. So next time you have some extra beets, be sure to give this recipe a try!
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