Red Beet Eggs
This recipe has been handed down in our family.
Red Beet Eggs
The juice must cover the eggs, but I suggest making these at least 18 at a time. You may add a little water to the juice if necessary.
| 4-6 | eggs | hard boiled and peeled |
| 1 | sm. onion | sliced |
| 1 | can | red beets - any size - save liquid |
| 1/2 | cup | vinegar |
| 1/4 | cup | sugar |
| 1/4 | teaspoon | cloves - whole |
| 1/4 | teaspoon | cinnamon |
| 1/4 | teaspoon | salt |
Place the first three ingredients (reserving liquid from beets) in storage container that has lid.
Mix all other ingredients, including beet juice, in saucepan and simmer about 8 minutes. Pour liquid over the eggs/onions/beets and refrigerate at least a full day. Serving three or four days later is even better.
[Sliced beets may be used instead of whole small beets. If large whole beets, slice or quarter them.]
Since this recipe 'pickles' the eggs, they last a long time refrigerated.
These are usually served with both the beets and onions – but none of the liquid or cloves.
I don't 'know' if this is a PA Dutch tradition; however, these are common in grocery delis and restaurant salad bars around here.
My parents lived in Pennsylvania for about 20 years when my Dad got a job there. I visited a few times and went to a few bars, in Philly, Doylestown and other places I went. They all seemed to have pickled eggs. The other thing that was interesting; my first visit was in the mid 80's - beer here in Michigan by the glass was always a buck or more. I ordered one and I gave him a fiver and he gave me back four singles and change. I thought he made a mistake but no, beer was 30 cents! And this was not in a dive. It wasn't the Ritz either, but you get the idea.