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Pennsylvania Dutch Red Beet Eggs

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Ingredients
  Beets 5 Medium
  Vinegar 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Hard cooked eggs 8
Directions

Boil beets until tender; remove skins and slice 1/2 inch thick.
Blend vinegar, water, sugar and salt.
Pour mixture over beets; refrigerate overnight.
Next day remove one half the beet slices; add whole shelled eggs.
Refrigerate another day until eggs become rosy red in color.
Use sliced eggs as a salad garnish or serve with beets as a salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Servings: 
8

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