Amish Pickled Beet Eggs Recipe: These Pickled Eggs Are a Delicacy in Pennsylvania Dutch Country by 30Seconds Food
The Amish have an interesting way of eating eggs – they pickle them in beet juice. If you're a fan of pickled and fermented food, you are going to love this vinegary Amish beet eggs recipe. Serve the eggs along with the beets that are leftover from the jar or on their own. To change up the flavor, add some fresh herbs like rosemary, thyme or oregano.
Prep Time: 3 days
Cook Time: 5 minutes
Total Time: 3 days and 5 minutes
Servings: Makes 12
- 1 dozen hardboiled eggs, peeled and cooled
- 1 small onion, sliced
- 1 jar (16 ounces) pickled beets with their juice (save beets for another use)
- 1/2 cup white vinegar
- 1/2 cup sugar
- 4 whole cloves (optional)
- 1 teaspoon salt
Here's how to make it:
- Put the onion, beet juice, vinegar, sugar, cloves and salt into a saucepan. Bring to a boil and cook, stirring, until sugar dissolves. Remove from the heat. Cool completely.
- Put the eggs into mason jars or jar of your choice.
- When the vinegar mixture is completely cool, pour it over the eggs. Put the lids on and refrigerate for at least 3 days, shaking the jars a few times a day.
Note: You can strain the solids out of the beet juice or leave them in. Your call!
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