Pennsylvania Dutch Red Beet Eggs |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 9 |
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These are a childhood favorite. This recipe is very popular among the Pennsylvania Dutch. Great for picnics, snacks or even for lunch. Ingredients:
1 1/2 dozen eggs |
2 (15 ounce) cans beets, with juice |
1 onion |
1 cup cider vinegar |
1 tablespoon sugar |
1/2 teaspoon salt |
Directions:
1. Hard Boil Eggs.
2. Slice onion thinly.
3. In a sauce pan combine beets (with juice), onion sugar, water and salt.
4. Add vinegar here?.
5. Bring to boil and simmer 10 minutes.
6. After eggs are cooled, shell them and place in a large jar.
7. Cool beet mixture a bit and add to jar. (You don't want it boiling when you add it because you may crack your jar).
8. Put in refrigerator for at least 24 hours. The longer the eggs are in the juice, the better they'll taste. Best taste after about 3 days.
9. Enjoy!
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