"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pennsylvania Dutch Pickled Eggs and Beets Recipe

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This recipe for Pennsylvania Dutch Pickled Eggs and Beets, by , is from Kathryn & Robert Elder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teresa English
Added: Saturday, February 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 eggs
2 15-oz. cans whole pickled beaets, juice reserved
one onion, sliced
1 c white sugar
3/4 c cider vinegar
1/2 t salt
1 pinch ground black pepper
2 bay leaves
12 whole cloves

Directions:
Directions:
Place eggs in saucepan and cover with water. Bring to boil. Cover and remove from heat. Let eggs sit in hot water for 10-12 minutes. Remove from hot water, cover with ice water and cool eggs. Peel.

Pace beets, onion and peeled eggs in a non-reactive glass or plastic container. Set aside.

In a medium size, non-reactive saucepan, combine sugar, 1 C reserved beet juice, vinegar, salt, pepper, bay leaves and cloves. Bring to boil, lower heat and simmer 5 minutes.

Pour hot liquid over beats and eggs. Cover and refrigerate for at least 48 hours before serving.

Personal Notes:
Personal Notes:
An old college buddy swore that pickled eggs and Schlitz beer produced the best....well, you know...flatulence.

 

 

 

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