%%USERNAME%%    %%ACCWORDS%% %%ONOFF%% |
 |
My Recipe Book, constantly being added to |
Nobody ever says, “Can I have your beets?” — Bill Cosby, comedian, actor, educator, inmate. Pickled red beet eggs are a traditional Pennsylvania German dish. Like many foods, eggs were originally pickled to preserve them so they could be eaten later. Red beet eggs became a favorite as a snack or appetizer—popular in pubs, bars, and taverns and usually kept behind the bar in a big glass apothecary or deli-pickle jars. They're also fun and delicious, perfect for picnics or family gatherings. Red Beet Eggs are traditionally served at holiday meals and make a great alternative to colored eggs at Easter. INGREDIENTS 12 whole eggs 1 cup beet juice, drained, liquid reserved 11/2 cup vinegar 11/2 cup sugar 1 cinnamon stick (optional} DIRECTIONS Cook hard-boiled eggs (refer to "How to Cook Perfect Hard-Boiled Eggs"  in appendix) and peel.Drain and reserve beet juice from 2 cans of beets—enough to make 1 cup. Mix reserved beet juice, vinegar, and sugar in a medium saucepan. Heat until boiling, and then reduce heat and simmer for 5 minutes. In a wide-mouth jar, place eggs mixed with sliced or quartered beets. If you don't use all he beets they can e served as a side, a plate garnish, or just do what I do and throw them out. I love red beet eggs but hate beers. Pour hot liquid over the eggs and beets. Cool at room temperature for 1 hour and then refrigerate for several days. Add cinnamon stick if you want to get fancy. The length of time dictates the depth that the beet juice will penetrate. Some like it to only penetrate the surface—about a 1-day wait. I prefer to wait 3 days for it to reach the edge of the yolk. Others like it to penetrate yolks as well, so wait longer than 3 days if that is what you prefer. Remove from beet juice, halve each egg, and serve. Serves 12-24. Note: Pickled eggs should never be at room temperature except for serving time, and should be limited to no more than two hours in the temperature danger zone of 40-140°F. Eggs will last 3-4 months under refrigeration. |
View Portfolio
Visit Notebook
Send Gift Points
Awards
Badges
Send Email
Community Newsfeed
General Discussion
Sponsored Items
Book of Trinkets
Static Items
Books
Groups
Interactive Stories
Audio
Campfire Creatives
Community Notes
Crossword Puzzles
Documents
Folders
Images
In & Outs
Madlibs
Photo Albums
Polls
Product Reviews
Quizzes
Survey Forms
Web Pages
Word Searches
