Tuesday, March 16, 2010

Red Beet Eggs: A Pennsylvania Dutch Treasure

In case anyone wants ideas of what to do with their leftover painted boiled eggs this Easter . . .
a Lancaster favorite is red beet eggs (some refer to these as "pickled eggs" but I think we can all see how red beet eggs is a more exciting name).  :)

Use local eggs if possible!

My mom's recipe is as follows:
Red Beet Eggs

15 oz can red beets (or one or two beets boiled in a small amount of water)
1/3-1/2 c apple cider vinegar
2-3 T sugar
onion slices
salt to taste (~ 1 tsp)
1 tsp peppercorns
1/2 t whole cloves
~ 3 bay leaves

Heat the ingredients to dissolve the sugar.  You can dilute with a small amount of water to stretch the liquid.  Add 6-10 boiled peeled eggs and put in the refrigerator for at least 12 hours.  They last for a while because the vinegar preserves them.


  1. Yum! When I talked about pickled eggs here in Michigan, nobody knows what I'm talking about!

  2. Genial brief and this fill someone in on helped me alot in my college assignement. Thanks you for your information.

  3. And Kim, I would so miss some of the Pennsylvania Dutch stuff you see in Lancaster. Don't you? :)