Pickled Eggs and Red Beets, Pennsylvania Dutch Style

5.0(6)

Learned to love this when we lived in Pennsylvania. It's a special treat for my son. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947

by Molly53·published 2003-03-23

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Servings

1 1/2 pints

Total time

40 min

prep 20 min

Calories / serving

552 kcal

Ingredients (7)

serves

1 pint small beet (canned beets are fine)
1/4 cup sugar (I use granulated, but you can use brown also)sugar
1/2 cup vinegarvinegar
1/2 cup water (I use beet juice for brighter color)water
1/2 teaspoon saltsalt
1 teaspoon whole mixed pickling spice
6 hard-boiled eggs, peeledegg

Instructions (7 steps)

01Cook, drain, and skin beets if not using canned.
02Combine remaining ingredients, except eggs.
03Pour over beets and cook for about 5 minutes.
04Cool.
05Place eggs in a large jar and pour cooled beet mixture over.
06Place in the refrigerator.

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