PA Dutch Pickled Eggs

This is my grandmother's recipe for "Red Beet Eggs."

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."

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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

stand overnight.

Slice lengthwise to serve.

Optional: If desired, a stick of cinnamon

and 3 or 4 cloves may be added.

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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

comfortable with.

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!

take care,
Alice