Easiest Way to Prepare Perfect Pickled Red Beet Eggs (PA Dutch)

Hello everybody, it is Louise, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Simple Way to Prepare Award-winning Pickled Red Beet Eggs (PA Dutch). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Pickled Red Beet Eggs (PA Dutch), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pickled Red Beet Eggs (PA Dutch) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pickled Red Beet Eggs (PA Dutch) is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pickled Red Beet Eggs (PA Dutch) estimated approx 20 mins.

To begin with this recipe, we have to first prepare a few ingredients. You can have Pickled Red Beet Eggs (PA Dutch) using 5 ingredients and 8 steps. Here is how you cook it.

I always have these in my fridge. They make a great after school snack for the kids!

Ingredients and spices that need to be Get to make Pickled Red Beet Eggs (PA Dutch):

1. 12 Hard Boiled Eggs
2. 2 can Sliced Red Beets, strained and liquid reserved
3. 2/3 cup Sugar
4. 1/2 tbsp Salt
5. 3/4 cup Apple Cider Vinegar

Instructions to make to make Pickled Red Beet Eggs (PA Dutch)

1. Start by boiling eggs. For perfectly boiled eggs: Place eggs in a pot. Cover with cold water and 1 Tablespoon Salt.
2. Bring to a ROLLING boil. Cover, turn off heat and set timer for 11 minutes.
3. After 11 minutes has elapsed, remove from stove and run cold water over the eggs. Once cool enough to touch, peel those suckers and place whole eggs in a large container. I double the recipe and keep them in a large gallon sized glass jar (it originally had pickles in it, but I reuse it just for this)
4. TO MAKE PICKLING LIQUID
5. Mix together salt, sugar and vinegar and beet juice in a large bowl until sugar is dissolved.
6. Pour liquid over the beets in the container. You can add the sliced beets at this time. We like to eat them pickled as well.
7. Tighly cover and refrigerate for at least 48 hours. These will keep in the fridge for up to 3 weeks. The longer they sit the prettier and more flavorful they are.
8. Eat 'em up!! We always have these on hand. Slice in half, sprinkle with salt and pepper and devour. My kids eat them as after school snacks.

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