Pennsylvania Dutch Pickled Beets and Eggs
These eggs are delicious!
I made these alongside traditional pickled eggs (made with white vinegar, onion, pickling spice) to compare. It was difficult for me to decide, I lean a little more towards traditional. However, everyone I made these for went crazy for the Pennsylvania version. Especially because I quartered them and made a floral-inspired display which was beautiful because of the colored layers of the pickled egg mixed with the fading pinks and reds in the onion triangles.
The only problem I have with the recipe is that it's a little awkward, the juice you need is about 1 and 1/4 cans, and I only used one can's worth of beets..that's just me, I felt like 2 full cans of beets would just end up as leftovers.
The first time I made these I didn't have a jar and just used a bowl. I'm not guaranteeing for everyone's dishware, but for me it was just enough to cover the eggs although it was pretty wide.
These are delicious, easy to make, inexpensive, and visually tasty. I definitely recommend putting in the effort to make these.
Thank you for sharing this recipe, I already gave it to my sister.
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Dec. 17, 2008