It's an authentic Pennsylvania Dutch
food, that I think anyone could learn to
just love. And it's easy to make, too.
I think you would really enjoy these "Red Beet Eggs."
PA Dutch Pickled Eggs
Drain juice from 1 can sliced small
whole red beets, and combine with 1
cup vinegar, 1/2 cup brown sugar, and
1 Tsp. salt. Bring to boil and pour over
beets and 6 hard cooked eggs. Let
Slice lengthwise to serve.
Optional: If desired, a stick of cinnamon
and 3 or 4 cloves may be added.
Now, I follow that recipe up to a point. I
always make a double batch (12 eggs),
but I only use a little sugar (if any). I add
Stevia for sweetener, and a little honey.
You can use something else for the
sweetener, whatever you're
The eggs turn a nice pink/ purple color.
If you let them sit long enough, they change color all the way through
the white of the egg, and even into the yellow. (However, they're tasty
after 24 hours. You don't have to wait longer to eat them.)
Sometimes for this recipe, I use fresh beets, or extra vinegar. Last
time, I used ground cinnamon since I didn't have any sticks of cinnamon,
and it turned out fine. I added pepper as well, and it didn't hurt
anything. I may experiment more in the future.
Anyway, this is extremely tasty treat, authentic Pennsylvania Dutch
cooking, and very pretty to look at. It's low calorie (since it's made
from just eggs and beets), and doesn't have any gluten in it, so I can
eat as much as I want.
The eggs and beets both change flavor when pickled, and improve
immensely, I think. You might think eggs and beets don't sound good
together, but I can assure you, in this recipe, they truly are!