Christine’s Red Beet Eggs
Red beet eggs, a Pennsylvania Dutch tradition and one of my all time favorite snacks. Sweet, sour, vinegary. Perfect on a salad, as a deviled egg or just whole with salt and pepper!
I was given this recipe from one of my best friend’s mothers, Christine. A simple recipe, but enhanced with the addition of white onion. The onion gives the pickling mixture a beautiful sweetness, and cuts the beet taste just slightly. A snack that possess’s the healing powers of beet root anti-oxidants and egg’s protein.
You will Need:
- 2 Cans of beets (sliced, whole or baby)
- 1 Cup of White Sugar
- 1 Cup of Water
- 1 Cup of Cider Vinegar
- 1 Med. white onion thinly sliced
- 1 Dozen Hard Boiled Eggs
- Put eggs in a pot and just cover the tops with water. Lightly boil for about 10-15 minutes. Rinse under cold water and peel the shells, set aside.
2. In a small pot, combine the beet juice, sugar, water, vinegar and sliced onion. Once dissolved, simmer mixture for about 5-10 minutes. Reserve the whole beets in a container until ready.
3. Place eggs, and beets into a container and pour the pickling mixture over top. Be sure that all the eggs are completely covered. Let stand until slightly cooled. Place lid on the mixture and put in the fridge at least 24 hours.
The eggs will last in the refrigerator up to one month.