Best 4 Pennsylvania Pickled Beets And Eggs Recipes
Pennsylvania Pickled Beets and Eggs is a classic dish that has been enjoyed in the Keystone State for generations. It is a unique and flavorful combination of sweet and sour beets and hard-boiled eggs, pickled in a vinegar and spice-based brine. This dish is often served as an appetizer or side dish, and it is a popular choice for potlucks and picnics. The pickling process helps to preserve the beets and eggs, making them a great option for long-term storage. If you are looking for a recipe that is both delicious and easy to make, Pennsylvania Pickled Beets and Eggs is a perfect choice.
Let's cook with our recipes!
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 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 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.
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
Tips:
- Choose fresh, firm beets for pickling. Avoid beets that are bruised or have blemishes.
- Use a variety of beet colors for a more vibrant pickle. Red, golden, and Chioggia beets all work well.
- Peel the beets before pickling. This will help the pickling liquid penetrate the beets evenly.
- Slice the beets into thin slices or wedges. This will help them pickle more quickly.
- Use a combination of vinegar and water for the pickling liquid. This will create a balanced flavor.
- Add sugar, salt, and spices to the pickling liquid to taste. Common spices used for pickled beets include cloves, allspice, and mustard seeds.
- Bring the pickling liquid to a boil, then pour it over the beets. Make sure the beets are completely covered by the liquid.
- Let the beets pickle for at least 24 hours before eating. The longer they pickle, the more flavorful they will become.
- Store the pickled beets in a cool, dark place. They will keep for several months.
Conclusion:
Pickled beets and eggs are a delicious and versatile side dish. They can be enjoyed on their own, or used as a topping for salads, sandwiches, and burgers. They are also a great addition to charcuterie boards and appetizer platters. With their sweet and tangy flavor, pickled beets and eggs are a surefire crowd-pleaser.
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