Famous Amish Country Red Beet Eggs
Amish Country Red Beet Eggs
18 boiled eggs, peeled
2 jars (16 oz.) sliced beets
1 small onion, halved and then sliced thin
3/4 cup white OR cider vinegar
1/4 cup water
1/2 cup sugar
1 tsp. pickling spice
1 tsp. pickling salt (or you can use regular salt)
Drain beets and save the juice. In a medium size sauce pan mix together beet juice, water, vinegar, sugar, pickling spice and salt. Bring to a low boil and simmer about 2 minutes. Cool completely and then chill in the refrigerator.
Place the peeled eggs, beets and onion in a large bowl. Pour chilled beet juice over all and cover with a lid or plastic wrap. Place in refrigerator for about 1 to 2 days, stirring a few times to make sure all the eggs are covered evenly with the beet juice.
To serve: In a small bowl place the drained beets and onion in the center of your egg dish or platter. Slice the eggs in half and arrange around the edge of the beets.
If you don’t use all the eggs and beets…store remainder in a wide mouth jar; this will keep several days in the refrigerator.
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