The Mama's Pa Dutch Red Beets & Eggs |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 12 |
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So I called her and this is what she told me was in her original recipe. It tasted just the way I remembered. And before you start critiquing, this recipe was not meant to have cinnamon and allspice in it. It's just a simple, quick way that I was taught to make red beet eggs and I was told that this is the Central PA Dutch version, not the Amish version. I don't know the difference, but these are fantastic. Hope you enjoy. (COOK TIME DOES NOT INCLUDE OVERNIGHT REFRIGERATION). Ingredients:
18 eggs, hard-boiled and peeled |
4 (14 1/2 ounce) cans sliced red beets in juice |
1 1/3 cups sugar |
1 cup white vinegar |
Directions:
1. Place hard-boiled eggs in the bottom of a 3 quart (or bigger) plastic container that can be sealed with a lid (we use a Tupperware container).
2. Open the cans of beets and drain the juice into a medium saucepan. Dump the beets into the container on top of the eggs.
3. Add the sugar and vinegar to the beet juice. Heat the saucepan on the stove over Medium heat, stirring constantly, until sugar has dissolved (about 10 minutes) but DO NOT BOIL.
4. Pour the beet juice over the eggs and beets in the container.
5. Cover and refrigerate overnight before serving to allow the juice to soak into the eggs and sweeten the beets.
6. NOTE: My Mama's rule of thumb on the measurements for this recipe is to use 1/3 cup of sugar and 1/4 cup of vinegar for EACH 14.5 oz can of beets that you are planning to use. Adjust the amount of eggs to your liking, but make sure that there is enough juice to cover the beets AND eggs.
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