Here’s a recipe for pickled beets eggs from Pennsylvania Dutch origins. Tasty, beautiful and easy to make. Use in salads or simply as a snack.
My husband grew up in central Pennsylvania, not far from Pennsylvania Dutch Country, where the Amish communities still reside today. When I first visited the area with him many years ago, I was treated to some amazing food.
Never mind the fact that his mother was an amazing cook and his dad a chef, the local cuisine had a few culinary dishes that I had never tasted. One in particular that he likes to make this time of year is pickled beets with hard-boiled eggs.
Pickled Beets and Eggs
Yes, my husband makes them. He is a very good cook. His signature dish is “pasta with homemade sauce, meatballs, chicken and sausage” originally adapted from his Italian grandmother.
These are super yummy in salads and they make a great snack too. Such a beautiful color and even if you are not a fan of beets you will probably love the pickled eggs.
- 3 large beets washed and most of the tops cut off
- 1 cup cider vinegar
- 1 cup sugar
- 1 cup water
- 1 teaspoon clove powder
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 3 hard boiled eggs peeled
- Boil the beets in water until they are fork tender.
- Peel and slice the beets.
- Place beets and eggs in a 1 quart mason jar.
- Pour vinegar, sugar and water into a saucepan. Add spices and bring to a boil. Stir until all the sugar has dissolved.
- Pour the liquid over the beets and eggs. Allow to cool slightly before moving to the refrigerator.
- The eggs will be ready to eat in a day or two. The beets can be left in the jar for up to two weeks.