Best Amish Pickled Red Beet Eggs Recipes

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AMISH PICKLED EGGS AND BEETS



Amish Pickled Eggs and Beets image

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.

Provided by Mercy

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

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) can small round beets

Steps:

  • 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.

PENNSYLVANIA DUTCH PICKLED BEETS AND EGGS



Pennsylvania Dutch Pickled Beets and Eggs image

A gift from the Amish.

Provided by Cindy

Categories     Side Dish     Vegetables

Yield 8

Number Of Ingredients 9

8 eggs
2 (15 ounce) cans whole pickled beets, juice reserved
1 onion, chopped
1 cup white sugar
¾ cup cider vinegar
½ teaspoon salt
1 pinch ground black pepper
2 bay leaves
12 whole cloves

Steps:

  • Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
  • Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside.
  • In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes.
  • Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 44.9 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 498.3 mg, Sugar 26 g

PICKLED EGGS AND RED BEETS, PENNSYLVANIA DUTCH STYLE



Pickled Eggs and Red Beets, Pennsylvania Dutch Style image

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

Provided by Molly53

Categories     < 60 Mins

Time 40m

Yield 1 1/2 pints

Number Of Ingredients 7

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

Steps:

  • Cook, drain, and skin beets if not using canned.
  • Combine remaining ingredients, except eggs.
  • Pour over beets and cook for about 5 minutes.
  • Cool.
  • Place eggs in a large jar and pour cooled beet mixture over.
  • Place in the refrigerator.
  • Let pickle at least two days before using.

PICKLED RED BEET EGGS



Pickled Red Beet Eggs image

My Pennsylvania Dutch grandmother, Florence Walter, used to make these. They are especially great for picnics. The combination of pickled eggs, beets, and onions is really something special. A great way to use up left-over Easter-eggs too!

Provided by GOURMETFOX

Categories     Appetizers and Snacks     Pickled Egg Recipes

Time 45m

Yield 12

Number Of Ingredients 5

1 (15 ounce) can beets
1 onion, thinly sliced
12 hard cooked eggs, shelled and left whole
¼ cup white sugar
½ cup vinegar

Steps:

  • Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
  • Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes.
  • Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.

Nutrition Facts : Calories 108 calories, Carbohydrate 8.1 g, Cholesterol 212 mg, Fat 5.3 g, Fiber 0.5 g, Protein 6.6 g, SaturatedFat 1.6 g, Sodium 112.4 mg, Sugar 7.2 g

PENNSYLVANIA DUTCH RED BEET EGGS AND PICKLED BEETS



Pennsylvania Dutch Red Beet Eggs and Pickled Beets image

These are simple to make and my family's favorite. We prefer these because they use less sugar than some other recipes and no brown sugar at all. I never cared for beets until I tried these. From my Best-Loved Pennsylvania Dutch Recipes booklet that, sadly, is falling apart page-by-page. The longer they marinate, the redder the eggs become. Great in salads and a beautiful decoration on any platter. NOTE: Prep time does not include hard-boiling eggs or marinating time. 09/16/07 - There are two basic types of red beet eggs and this is my favorite. If you use cider vinegar and add cloves, cinnamon and allspice these become more like spiced apples and closer to recipe #86599. Since these spices can trigger my asthma, I find this simple recipe perfect.

Provided by Kats Mom

Categories     Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 4

2 (14 1/2 ounce) cans red beets, sliced, undrained
1 cup white vinegar
3 tablespoons sugar
6 eggs, hard-boiled, peeled

Steps:

  • Combine red beets, vinegar and sugar in a pan.
  • Stir and heat just enough to dissolve the sugar.
  • Add the eggs and refrigerate at least one hour (I prefer overnight).

PENNSYLVANIA DUTCH RED BEET EGGS



Pennsylvania Dutch Red Beet Eggs image

These are a childhood favorite. This recipe is very popular among the Pennsylvania Dutch. Great for picnics, snacks or even for lunch.

Provided by luv2makesoup

Categories     Lunch/Snacks

Time 45m

Yield 9 serving(s)

Number Of Ingredients 6

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

Steps:

  • Hard Boil Eggs.
  • Slice onion thinly.
  • In a sauce pan combine beets (with juice), onion sugar, water and salt.
  • Add vinegar here?.
  • Bring to boil and simmer 10 minutes.
  • After eggs are cooled, shell them and place in a large jar.
  • 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).
  • 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.
  • Enjoy!

Nutrition Facts : Calories 183.6, Fat 8.6, SaturatedFat 2.8, Cholesterol 327.4, Sodium 329.3, Carbohydrate 12.9, Fiber 2.1, Sugar 9.9, Protein 12.8

THE MAMA'S PA DUTCH RED BEETS & EGGS



The Mama's Pa Dutch Red Beets & Eggs image

I saw another recipe posted for this and when I made it, it was a little different than the one my Mama always made. 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)

Provided by PSU Lioness

Categories     Pennsylvania Dutch

Time 15m

Yield 12 serving(s)

Number Of Ingredients 4

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

Steps:

  • 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).
  • Open the cans of beets and drain the juice into a medium saucepan. Dump the beets into the container on top of the eggs.
  • 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.
  • Pour the beet juice over the eggs and beets in the container.
  • Cover and refrigerate overnight before serving to allow the juice to soak into the eggs and sweeten the beets.
  • 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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What are Amish Pickled Red Beet Eggs?

Amish Pickled Red Beet Eggs are a traditional food item in the Amish cuisine. These eggs are hard-boiled and then pickled in a mixture of vinegar, sugar, and red beet juice. The resulting pickled eggs have a striking pinkish-red color and a tangy taste that makes them perfect for adding to salads, sandwiches, or serving as an appetizer. These eggs are commonly found in Amish owned stores and farmers markets and can also be made conveniently at home.

History of Amish Pickled Red Beet Eggs

The Amish originated as a European Anabaptist religious sect in the 16th century, later moving to the United States in the 1730s. The Amish follow a traditional way of life that includes simplicity, hard work, and a focus on community and faith. The Amish diet consists of simple, hearty, and wholesome meals. They avoid processed foods, and they prioritize consuming locally grown produce and livestock. The Amish pickle many vegetables, and eggs through pickling continues to be one of their favored methods of preservation. Pickled red beet eggs are a result of a European technique for preserving eggs, involving the use of vinegar, salt, and beet juice. The preparation has been adapted and developed over generations to become a part of the Amish culture and cuisine, with more variations appearing with time.

Ingredients

The traditional ingredients used in Amish Pickled Red Beet Eggs include:
  • Hard-boiled eggs (peeled)
  • Red beet juice
  • White vinegar
  • Sugar
  • Water
  • Whole allspice
  • Whole cloves
  • Bay leaves
  • Onion (optional)

How to Make Amish Pickled Red Beet Eggs?

To make Amish Pickled Red Beet Eggs, follow these simple steps:
  1. Peel and rinse hard-boiled eggs (use fresh and free-range eggs).
  2. In a saucepan, mix beet juice, vinegar, sugar, water, allspice, cloves, bay leaves, and sliced onions (optional) together.
  3. Bring the mixture to a boil and then turn off the heat.
  4. Transfer eggs into a clean glass container (preferably quart) or a vintage Mason jar.
  5. Pour the pickling mixture over the eggs and add enough liquid to cover eggs completely.
  6. Refrigerate eggs for at least three days before serving (although they can improve with age if stored unopened in the refrigerator).

Serving Suggestions

Amish Pickled Red Beet Eggs typically are used as salad toppings or as a tangy snack on their own. They may be chopped and added to green salads or used to adorn chicken salads or pasta salads. Sliced pickled eggs can give a wonderful added flavor to sandwiches. Deviled eggs are also very popular for using pickled eggs that can be sliced or chopped and used in place of plain hard boiled egg yolks.

Health Benefits of Amish Pickled Red Beet Eggs

Pickled eggs contain high levels of protein and dietary fiber, and they're low in calories as well, making them a healthy snack option. The red pigment that gives beets their distinctive color is also responsible for providing many of the vegetable's health benefits, such as reducing inflammation, lowering blood pressure, and promoting healthy digestion. The eggs also deliver additional nutrition to the mix, such as vitamins A, B, and D, and essential minerals. However, the sugar content in the pickling liquid should be considered when consuming pickled eggs as a healthful snack.
Amish pickled red beet eggs are a classic Pennsylvania Dutch delicacy that originated in the early 1900s. Eggs are hard-boiled, peeled, and then pickled with red beet juice to give them their vibrant color and tangy taste. The recipe has evolved over the years, and now, there are several variations available. In this article, we will be sharing valuable tips for making the best Amish pickled red beet eggs.

Tip 1: Use Fresh and High-Quality Ingredients

The quality of the ingredients you use will significantly impact the taste and quality of your pickled red beet eggs. So, it is essential to use fresh and high-quality ingredients. While selecting the eggs, make sure they are fresh and not cracked or damaged. The beets should be firm and smooth with no signs of rotting or mold. Additionally, use high-quality vinegar, sugar, and spices to make the pickling solution. This will ensure that the eggs absorb the flavors correctly and have a great taste.

Tip 2: Cook the Eggs Perfectly

Cooking the eggs perfectly is crucial to achieving the right texture and consistency. Overcooked eggs will result in a rubbery texture and make it harder for the eggs to absorb the pickling solution. On the other hand, undercooked eggs may not peel easily or have a runny yolk, ruining the overall look and taste of the dish. For best results, place the eggs in a pot of cold water, bring it to a boil, and then reduce heat to a simmer for about 12-15 minutes. Then, rinse them in cold water and peel them gently.

Tip 3: Pickle Your Eggs for the Right Duration

The pickling duration is another essential factor to make flavorful and properly colored red beet eggs. Generally, pickling the eggs for 2-4 days is a good starting point, depending on your preference for taste and texture. However, leaving the eggs to pickle for an extended period may result in a rubbery texture and a strong, overpowering flavor. On the other hand, pickling for too short will result in eggs that have a mild taste and a pale-looking color.

Tip 4: Add Flavor with Spice Mixes

Adding spice mixes to the pickling solution can enhance the flavor and kick up the heat factor of the eggs. Some common spices used in pickling red beet eggs include mustard seeds, cinnamon, cloves, and bay leaves. These spices give your eggs a unique flavor and aroma while adding depth to the pickling solution.

Tip 5: Customize Your Recipe

Personalizing your recipe can make a big difference in the taste and presentation of the dish. You can add other ingredients to the pickling solution, like more sugar or salt, to suit your taste. Some people like to add onions, garlic, or jalapeños to add an extra layer of flavor and texture to the eggs. You can also experiment with different types of vinegar, such as apple cider vinegar, to experience different taste profiles.

Tip 6: Serve Them in Style

Once you have made your pickled red beet eggs, it's time to serve and enjoy them. You can slice the eggs in half or quarters and arrange them on a plate or dish. Additionally, you can garnish them with some fresh herbs or sprinkle some smoked paprika to add some color and taste. The eggs are great served as they are, or as a side dish with salads, sandwiches, or grilled meat.

Conclusion

Making the perfect Amish pickled red beet eggs requires time, patience, and attention to detail. By using fresh ingredients, cooking the eggs perfectly, pickling for the right duration, and customizing the recipe to suit your taste, you can create a delicious and eye-catching dish. Remember to serve your pickled red beet eggs in style to enhance the overall presentation and experience of the dish.

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