PENNSYLVANIA DUTCH RED BEET EGGS
My Mother introduced this recipe to me when I was little. Every Holiday Easter, Thanksgiving & Christmas that came my Mother would make these eggs. If you love RED BEETS you will LOVE THIS!
Provided by Cyndi Hodge
Categories Other Appetizers
Time 30m
Number Of Ingredients 4
Steps:
- 1. Boil your 2 cartons of eggs to hard boil w/ salt then immediately put them in very cold water for easy peel. Peel eggs put to side.
- 2. In Large container with a lid add the Red Beet Juice from can first (Hold the beets out first). When all the juice is in add 1 cup of Vinegar and add sugar slowly to taste. *It should not taste too sweet or too vinegary. An even amount to taste. *YOU WILL KNOW
- 3. When its mixed well...Add some Beets then Eggs, Beets then Eggs until all is covered with beets n juice.
- 4. Let it set for 24 hours in the Refrigerator so it will soak into the eggs...Then enjoy!
- 5. You can make them into Deviled eggs, or cut in halves or just the whole eggs with the beets all around. Like I said...IF YOU LOVE BEETS YOU WILL GO CRAZY OVER THESE.
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