Pickled Eggs and Red Beets, Pennsylvania Dutch Style |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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 Ingredients:
1 pint small beet (canned beets are fine) |
1/4 cup sugar (i use granulated, but you can use brown also) |
1/2 cup vinegar |
1/2 cup water (i use beet juice for brighter color) |
1/2 teaspoon salt |
1 teaspoon whole mixed pickling spice |
6 hard-boiled eggs, peeled |
Directions:
1. Cook, drain, and skin beets if not using canned.
2. Combine remaining ingredients, except eggs.
3. Pour over beets and cook for about 5 minutes.
4. Cool.
5. Place eggs in a large jar and pour cooled beet mixture over.
6. Place in the refrigerator.
7. Let pickle at least two days before using.
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