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Red Beet Eggs | Family Cuisine

Red beet boiled eggs are a delicious, nutritious breakfast dish that is easy to make and can be customized for your dietary needs. This recipe makes an egg with the color of red beets while maintaining its flavor. The best part about this recipe

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Recipe on how to make red beet boiled eggs

“Pickled” Red Beet Eggs – a Pennsylvania favorite! Sweet, tangy and sour – a unique take on your average hard boiled egg. Eggs, vinegar, red beets, salt and sugar is all you need!

Picked Boiled Red Beet Eggs

Red Beet Eggs. Also affectionately referred to as Red Beeters in my house. A simple staple of Lancaster County. I’ll rephrase that, they’re a staple of Pennsylvania. I fondly remember snacking on these as a kid. My grandmother Halina, a Polish immigrant who embraced the Pennsylvania Dutch cuisine, always kept a giant pickle jar filled with Red Beet Eggs.

Reading: recipe on how to make red beet boiled eggs

Every family has a recipe – all different but pretty much the same. Some of the die hard Pennsylvania Dutchies add cloves and cinnamon, I pass on both. Others will use pickling spice – I’ll pass on that too. I’m a purist when it comes to my Red Beet Eggs – vinegar, salt and sugar is all I need.

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These eggs are simple to make. Just make sure you cook your eggs properly. Eggs that don’t peel well end up looking gross after turning that pretty purplish color. Like rotten zombie dinosaur eggs. Cute for Halloween – not so cute any other day of the year. Need help making perfect cooked and peeled hard boiled eggs? No worries, I’ve got you covered.

For six eggs I use a 24 oz mason jar – they fit perfectly. Combine the liquid from the beets, both vinegars, sugar and salt in a small saucepan. Bring to a boil, reduce heat and simmer for a few minutes. Have the peeled, hard boiled eggs in the jar with the beets on top. I prefer using small sliced beets – it’s nice to serve an egg with a big spoonful of small beets. Pour the liquid mixture in jar over the eggs. You’re best bet is to make these, throw them in the fridge, resist temptation and forget about them for a few days. After 3 days they’re about prime to eat. This recipe easily doubles or triples.

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We eat these as is. I usually serve an egg with a spoonful of the juices and a big spoonful of beets. Sweetish, tangy and sourish. Simple and delicious. They make a great snack or lunch. I never felt the need to salt the eggs while I eat them – but many people do. I’ve also seen deviled eggs made out of Red Beet Eggs. I’m a purist, I’ll pass.

Try em’ out! Chances are, all you’ll need to pick up is a can of beets. These are simple to make and suprisingly different and delicious. Can’t wait to hear what you think! Thanks for reading!


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