Click for Cookbook LOGIN
"Hunger is the best sauce in the world."--Cervantes

PENNSYLVANIA DUTCH RED BEET EGGS Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for PENNSYLVANIA DUTCH RED BEET EGGS is from FAMILY RECIPES, 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:  
5 medium red beets
1 cup vinegar
1 cup water
½ cup sugar
1 teaspoon salt
8-hard-boiled cooked eggs

Directions:
Directions:
1. Boil beets until tender; remove skins and slice ½-inch thick.
2. Mix vinegar, water, sugar and salt.
3. Pour mixture over beets and refrigerate overnight.
4. Next day, remove half of beet slices*, and add whole shelled cooked eggs.
5. Refrigerate another day until eggs become rosy-red in color.
6. May slice in half, lengthwise and serve.

* You may slice eggs into ¼-inch slices and use as a salad garnish or
Serve eggs with beet slices as a salad.

Preparation Time:
Preparation Time:
48 hours
Personal Notes:
Personal Notes:
I love these - and in my refrigerator they are in a quart or half-gallon glass canning jar.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

132W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!