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Pickled Eggs & Beets

Chef admin | Restaurant

It's a Pennsylvania-Dutch tradition to serve a balance of sweets and sours at the family meal. This recipe covers both flavors.

  • Serves: 12 First-course servings
  • Vegetarian: ---
  • Preparation Time: 15 min + cooling & chilling overnight
  • Cusine: ---
  • Difficulty: ---
  • Meal Type: ---
  • Main Ingredient: ---
  • Dish Type: Egg Dishes
  • Main Cooking Method: ---
  • Season/Occasion: ---
  • Recipe

    Ingredients

    • 6 lg. Eggs
      5 medium (about 1 1/2 lbs., including tops) Beets
      1 cup Cider vinegar
      1/3 cup Sugar

    Directions

    1. 1) In 2-quart saucepan, place eggs and enough cold water to cover eggs by at least 1 inch; heat to boiling over high heat. Immediately, remove saucepan from heat and cover tightly; let stand 15 minutes. Pour off hot water and run cold water over eggs to cool. Remove shells from eggs; set eggs aside to cool.

      2) Meanwhile, trim tops from beets, leaving about 1 inch of stems attached. Scrub beets well under cold running water. In 3-quartsaucepan, place whole beets and enough water to cover; heat to boiling over high heat. Reduce heat to medium-low; cover and simmer 20 to 25 minutes, until beets are tender. Reserve 1 cup beet cooking liquid; drain beets. Immediately, remove beet skins under cold running water. Slice beets.

      3) Place whole eggs in medium bowl or 1 1/2-quart wide-mouth jar and layer sliced beets on top of eggs. In 1-quart saucepan, combine vinegar, sugar, and reserved beet cooking liquid; heat to boiling over high heat. Pour vinegar mixture over eggs and beets. With spoon, gently turn eggs occasionally for even color, until egg and beet mixture is cool. Cover and refrigerate at least 24 hours.

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