The Mama's Pa Dutch Red Beets Eggs

Transform your snack game with "The Mama's PA Dutch Red Beets Eggs," a vibrant and tangy recipe that's a cherished nod to Pennsylvania Dutch cuisine. This quick-pickling marvel combines creamy hard-boiled eggs with the earthy sweetness of red beets, bathed in a brine of white vinegar, sugar, and warming spices like cloves and peppercorns. In just a few days, the eggs take on a stunning magenta hue and a punchy, sweet-and-sour flavor that's perfect for snacking, salads, or adding a pop of color to your charcuterie board. Simple to make and utterly eye-catching, this recipe is a delightful blend of tradition and taste that will have everyone reaching for seconds.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 12

Ingredients

• 12 pieces Large eggs
• 16 ounces Canned or jarred sliced red beets (with liquid)
• 1 cup White vinegar
• 0.5 cup Granulated sugar
• 1 cup Water
• 1 teaspoon Kosher salt
• 0.25 teaspoon Ground cloves
• 5 pieces Black peppercorns

Directions

Step 1

Place the eggs in a large pot and cover them with cold water. Bring the pot to a gentle boil over medium-high heat.

Step 2

Once the water starts boiling, reduce the heat to medium-low and let the eggs simmer gently for 10 minutes.

Step 3

Drain the hot water and cool the eggs immediately by placing them in a bowl of ice water. Let them sit for at least 10 minutes to make peeling easier.

Step 4

Peel the eggs carefully and set them aside.

Step 5

In a medium saucepan, combine the liquid from the canned beets, white vinegar, granulated sugar, water, kosher salt, ground cloves, and black peppercorns. Stir the mixture over medium heat until the sugar dissolves completely. Bring the mixture to a gentle simmer, then remove it from the heat.

Step 6

In a large glass jar or non-reactive container, layer the peeled eggs and the sliced red beets.

Step 7

Pour the warm beet brine over the eggs and beets, ensuring everything is fully submerged in the liquid.

Step 8

Cover the jar or container with a lid and refrigerate for at least 24 hours to allow the eggs to absorb the flavors and color. For best results, let them pickle for 48 hours.

Step 9

Serve the red beet eggs chilled as a snack, a colorful addition to salads, or a unique picnic dish.

Nutrition Facts

Serving size	(1636.0g)

Amount per serving	% Daily Value*
Calories	1437.1

Total Fat 60.5g	0%
Saturated Fat 18.0g	0%
Polyunsaturated Fat 0g
Cholesterol 2232mg	0%
Sodium 2611.1mg	0%
Total Carbohydrate 150.4g	0%
Dietary Fiber 7.4g	0%
Total Sugars 126.8g
Protein 77.2g	0%

Vitamin D 480IU	0%
Calcium 445.9mg	0%
Iron 15.1mg	0%
Potassium 1567.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.4%

Protein: 21.2%

Carbs: 41.3%