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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Red Beet Eggs – Pennsylvania Dutch Recipe Recipe

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This recipe for Red Beet Eggs – Pennsylvania Dutch Recipe is from Abrahamson's Door County Delights , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 dozen hard boiled eggs, peeled
1 15 oz. can sliced beets
1/2 C. Vinegar (white or cider)
1/4 C. Sugar
1 Bay Leaf
Onion, thinly sliced (optional)
2 or 3 Cloves (optional)
Directions:
Directions:
Open the cans of beets and drain juice into a saucepan. Add sugar, vinegar and spices into beet juice and bring to a boil. Reduce the mixture and simmer for 15 minutes.
Place peeled eggs, beets and onions (optional) into a large container with a lid (preferably glass) and pour beet juice mixture over.
Refrigerate at least 1 to 3 days; the longer they sit the better they taste.

 

 

 

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