Best Amish Pickled Red Beet Eggs Recipes
PICKLED RED BEET EGGS
A well-balanced blend of spices make for the tastiest version of this colorful and tangy traditional PA Dutch recipe this side of Amish country!
Provided by Daniel
Categories Sides
Time P3DT43m
Number Of Ingredients 13
Steps:
- Cook the eggs with these easy-peel instructions. In a large pot bring 1 inch of water to a boil. Once the water is boiling, reduce the heat to medium-low. Place the eggs into a steaming basket, and then into the pot so that they are not touching the water in the pot, and cover. Steam for 13 minutes. Next, place the eggs into an ice bath and cool for 15 minutes. Tap the eggs on your kitchen counter and easily peel. Discard the shells.
- Drain the beets, reserving 1 C of the juice.
- Place the beets at the bottom of the mason jar. Next, layer the cooked, peeled eggs on top of the beets.
- In a small sauce pan combine the sugar, water, cider vinegar, cinnamon stick, cloves, peppercorns, allspice berries, bay leaf and the 1 C of reserved beet juice. Bring to a boil and then remove from the heat. Place the onions in the hot liquid and allow it to cool for 15 minutes. Pour the partially-cooled liquid through a strainer, separating out the spices, into the jar with the beets and eggs.
- Bring to room temperature and then place in the refrigerator. Refrigerate for at least 72 hours before serving.
PICKLED RED BEET EGGS
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
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 PICKLED BEETS AND EGGS
A gift from the Amish.
Provided by Cindy
Categories Side Dish Vegetables
Yield 8
Number Of Ingredients 9
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
AMISH PICKLED BEETS RECIPE - (3.9/5)
Provided by á-5531
Number Of Ingredients 5
Steps:
- Cut the leafy tops off the beet stems, leaving 2 inches of stem. In a large saucepan, place beets in enough water to cover. Add 1 teaspoon salt and bring to a boil over medium-high heat. Reduce heat to medium, cover, and cook 1 hour, or until fork-tender. Drain beets, allow to cool slightly, then slip off the skins and cut into 1/4-inch slices; discard remaining stems. Return sliced beets to the pot and add remaining salt, the sugar, cider vinegar, and 1 cup water. Bring to a boil over medium-high heat and cook 2 to 3 minutes, or until warmed through.
AMISH PICKLED EGGS AND BEETS
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
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.
PICKLED RED BEET EGGS
Oh, yeah! Gotta have these at a picnic here in Pa.! Prep/cook time does not include chilling for 8 hours.
Provided by Parsley
Categories Lunch/Snacks
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Hardboil the 12 eggs; cool and peel.
- While hard boiled eggs are cooling, boil the undrained can of red beets with the water, cider vinegar, brown sugar and onion in a medium saucepan. Boil for 10 minutes.
- Pour beet mixture over the peeled eggs and refrigerate at least 8 hours or overnight.
PICKLED EGGS WITH BEETS
Ever since I can remember, my Mother served this pickled egg recipe at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. -Mary Banker, Fort Worth, Texas
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar. , In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool., Cover tightly and refrigerate for at least 24 hours before serving.
Nutrition Facts : Calories 168 calories, Fat 5g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 200mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 7g protein.
AMISH PICKLED EGGS AND BEETS RECIPE - (3.9/5)
Provided by á-75476
Number Of Ingredients 6
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. The longer they sit the better they soak up the juice.
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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:- Peel and rinse hard-boiled eggs (use fresh and free-range eggs).
- In a saucepan, mix beet juice, vinegar, sugar, water, allspice, cloves, bay leaves, and sliced onions (optional) together.
- Bring the mixture to a boil and then turn off the heat.
- Transfer eggs into a clean glass container (preferably quart) or a vintage Mason jar.
- Pour the pickling mixture over the eggs and add enough liquid to cover eggs completely.
- Refrigerate eggs for at least three days before serving (although they can improve with age if stored unopened in the refrigerator).