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.
|Pickled Beets & Eggs|| |
- 3 large beets washed- remove all but 1-2 inches of the stem
- 1 c. cider vinegar
- 1 c sugar
- 1 c. water
- 1 t. clove powder
- 1 t. allspice
- 1 t. 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.