This is a recipe for good ol’ Pennsylvania Dutch Red Beet Eggs. They are delicious on salads or standing alone. They also make a great potluck dish that is inexpensive and colorful. Here we go…
This is what you will need:
- 1 can (around 15 ounces) of red beets ~ sliced or chopped (make sure to reserve the juice)
- 1 dozen hard boiled eggs
- 2/3 cup sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup apple cider vinegar
- 1 1/2 cup reserved beet juice (add water to make 1 1/2 cups if you don’t have enough)
- 1/2 medium onion, sliced (optional)
Divide half of the can of beets into two quart mason jars (or similar sized containers). Mix together the sugar, salt, pepper, cider vinegar and beet juice. Whisk until sugar dissolves.
Put 6 hard boiled eggs into each jar. Insert the onion slices (if using) along the sides of the jars. I love to use onions in mine, they take on a deep pickled taste and a beautiful pink color. Divide the remaining beets between the two jars. Pour the liquid mix evenly into both jars.
Note: you may not have enough liquid to fill both jars, but add the liquid evenly between the jars, then add water to cover the eggs.
Refrigerate the jars for at least 24 hours, but 48 is even better. You are now ready to enjoy this Pennsylvania Dutch classic treat.
Note: This picture was taken after 24 hours. The longer they sit, the deeper red the color of the eggs.