Mothers' red beet eggs
Mothers' red beet eggs. Also affectionately referred to as Red Beeters in my house. A simple staple of Lancaster County. I'll rephrase that, they're a staple of Pennsylvania.
Today I show you how to make Amish Red Beet Pickled Eggs!! I hope you enjoy! -- If you want to send us a note or something: Whimsical WonderFarm PO BOX. While hard boiled eggs are cooling, boil the undrained can of red beets with the water, cider vinegar, brown sugar and onion in a medium saucepan. You can cook Mothers' red beet eggs using 6 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Mothers' red beet eggs
- It's 12 of eggs, boiled and shelled.
- It's 1 can of sliced red beets.
- Prepare 1/2 C of white vinegar.
- Prepare 2/3 C of sugar.
- You need of water.
- Prepare 14 of pkgs Stevia, if not using sugar.
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Mothers' red beet eggs step by step
- Hard boil the eggs. Let cool and remove shells..
- In a large bowl, combine the juice from the red beet can and enough water to equal 3 cups of fluid. (about 2C water) Add the vinegar and sugar. Stir to dissolve the sugar. Put the eggs in the fluid and lay the red beet slices over top the eggs to keep them down in fluid. Cover with aluminum foil and refrigerate overnight..
Every Holiday Easter, Thanksgiving & Christmas that came my Mother would make these eggs. If you love RED BEETS you will LOVE THIS! Pickled red beet eggs have nothing in common with the still-in-their-shell hard-boiled eggs I once tried to dye with beet juice. The finished eggs are bright in both color and flavor. Pickling firms the whites of the hard boiled egg, transforming them into something tangy.