Amish Pickled Eggs and Beets
By á-75476
"This is an easy recipe that my grandmother used to serve in the spring. My brother still refers to this dish as "Easter eggs". Slices of onion or hot pepper may also be added to the pickling liquid with the beets and eggs."
- 10
- 15 mins
- 15 mins
3.7/5
(29 Votes)
Ingredients
- 1 cup cider vinegar
- 1 cup beet juice (add water, if necessary, to make 1 cup)
- 1 ⁄2 cup brown sugar (packed)
- 1 teaspoon salt
- 6 hard-boiled eggs, shelled
- 1 (15 ounce) cansmall round beets
Preparation
Step 1
Boil first four ingredients gently for 5 minutes.
Cool the liquid then pour over eggs and beets, cover and let stand overnight (or up to three days) in the refrigerator.
To serve, cut eggs in half or quarters.
The longer they sit the better they soak up the juice.
You'll also love
-
Cranberry Wild Rice Bread 3.8/5 (53 Votes) -
Applesauce Overnight Oats 4/5 (21 Votes)
You'll also love
-
Cod with Spinach in Cheese Sauce 4/5 (35 Votes) -
Tatziki Greek Yogurt and Cucumber... 4.7/5 (11 Votes)