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.
Enjoy!

4 comments:

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

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

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

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