Best 3 Teachermans Amish Pickled Eggs And Beets Recipes
Welcome to the ultimate guide for discovering the perfect recipe for "Teachermans Amish Pickled Eggs and Beets"! This unique and flavorful recipe has been passed down through generations, and in this article, we will take you on a culinary journey to explore the best ways to prepare this classic Amish dish. Get ready to learn the secrets of pickling eggs and beets to achieve the perfect balance of tangy, sweet, and savory flavors.
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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.
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.
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:
- For the best pickled eggs and beets, use fresh, high-quality ingredients.
- Make sure to use a clean, sterilized jar for pickling.
- The pickling liquid should completely cover the eggs and beets.
- Store the pickled eggs and beets in a cool, dark place for at least two weeks before eating.
- Pickled eggs and beets can be stored for up to six months in the refrigerator.
- If you want to make the eggs and beets spicier, add a few chili peppers to the pickling liquid.
- If you want to make the eggs and beets sweeter, add a little sugar to the pickling liquid.
- You can use different types of vinegar for pickling, such as white vinegar, apple cider vinegar, or rice vinegar.
- You can also add other vegetables to the pickling jar, such as onions, carrots, or celery.
- Pickled eggs and beets are a great snack or appetizer. They can also be used in salads, sandwiches, and other dishes.
Conclusion:
Pickled eggs and beets are a delicious and easy-to-make snack or appetizer. They are also a great way to use up leftover eggs and beets. With a few simple ingredients and a little time, you can make your own pickled eggs and beets at home. So next time you are looking for a tasty and healthy snack, give pickled eggs and beets a try. You won't be disappointed!
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