Pennsylvania Dutch Red Beet Eggs
Add a pop of color to your table with Pennsylvania Dutch Red Beet Eggs—an eye-catching and tangy treat steeped in tradition and flavor. This beloved Amish-inspired recipe features hard-boiled eggs immersed in a vibrant pickling brine of red beet juice, white vinegar, and sugar, creating a stunning magenta hue and a subtly sweet, tangy taste. Perfect as a snack, appetizer, or side dish, these eggs are easy to prepare and best enjoyed after a day or two in the fridge, allowing the flavors to fully develop. Slice them open to reveal their jewel-toned marbling and serve them cold for a visually striking and delicious addition to any meal or gathering. A true classic from Pennsylvania Dutch cuisine that's both unique and utterly irresistible!
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Ingredients
- 6 pieces Large eggs
- 15 ounces Canned sliced red beets (with juice)
- 1 cup Distilled white vinegar
- 1 cup Granulated sugar
- 1 cup Water
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
Directions
Step 1
Place the eggs in a single layer in a medium saucepan and add enough cold water to cover them by about 1 inch.
Step 2
Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan, remove it from heat, and let the eggs sit for 10 minutes.
Step 3
Carefully transfer the eggs to a bowl of ice water to cool for about 5-10 minutes. Once cooled, peel the eggs and set them aside.
Step 4
In a medium saucepan, combine the canned red beets with their juice, distilled white vinegar, granulated sugar, water, salt, and ground black pepper. Stir well to dissolve the sugar.
Step 5
Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 5 minutes. Remove the saucepan from the heat and allow the brine to cool to room temperature.
Step 6
In a large glass jar or non-reactive container, layer the peeled boiled eggs and cooked beets. Pour the cooled brine over the eggs and beets, ensuring the eggs are fully submerged.
Step 7
Seal the jar or container tightly with a lid and refrigerate for at least 24 hours, though 48 hours is ideal for stronger flavor and vibrant coloring.
Step 8
Serve the red beet eggs cold as a snack, appetizer, or side dish. Slice them in half for a beautiful visual presentation!
Nutrition Facts
| Serving size | (1405.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1382.3 |
| Total Fat 30.3g | 0% |
| Saturated Fat 9.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1116mg | 0% |
| Sodium 2235.2mg | 0% |
| Total Carbohydrate 240.9g | 0% |
| Dietary Fiber 6.4g | 0% |
| Total Sugars 225.1g | |
| Protein 40.7g | 0% |
| Vitamin D 240IU | 0% |
| Calcium 261.6mg | 0% |
| Iron 8.9mg | 0% |
| Potassium 1253.1mg | 0% |
Source of Calories