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7:23 pm
March 22, 2009
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Pete
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Pennsylvania Dutch Pickled Hard Boiled Eggs And Red Beets (aka, pickled red beet eggs)
- 1 can small, whole red beets
- 1/3 c. brown sugar
- 1 c. cider vinegar
- 1 c. cold water
- 3 or 4 whole cloves
- small pieces of cinnamon
- 1 doz. hard boiled eggs
Put all together in a pan and simmer for 10 minutes.
Peel eggs and add to liquid and beets.
Put all in a jar or container and cover.
Allow to pickle for about 2 days before using (aka,EATING!)
This recipe first appeared in the Pitcher Hill Church’s Ladies Cook Book.
This comes from a place called, interestingly enough, A Chicken in Every Granny Pot! Full details and pics here: http://achickenineverygrannyca…..e-cabbage/
Just made these. The pickling syrup is very tasty! They look fantastic and I can hardly wait to try them. It's been many years since I've tried a pickled egg… 
Now, I assumed that when the instructions said to put all together, then peel the eggs, that they wanted everything EXCEPT the eggs to simmer for 10 minutes! I put the eggs into a glass half gallon jar then poured the hot liquid and beets in on top of them. Hope they intended for me to refrigerate this stuff because that is what I did!
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Anulos qui animum ostendunt omnes gestemus!
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7:51 pm
March 22, 2009
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WV_Hills
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My grandmother would pickle eggs and beets this way, but she would also add sliced sweet onions to the mix. The onions take on the red color of the beets and the sweetness of the syrup. The onion adds a bit to the flavor of the eggs, and the crisp pickled onions are good on salad or sandwiches.
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8:51 pm
March 22, 2009
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Pete
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And I may try adding onions next time. Maybe even some peppercorns? But I always like to try a recipe first as written to figure out what variations we really like.
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Anulos qui animum ostendunt omnes gestemus!
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2:07 pm
March 24, 2009
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Pete
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And we tried them today! Pretty good, but not red all the way through, perhaps because I refrigerated them? Maybe they are supposed to sit out?? But good, very good. May add more cloves and more cinnamon stick pieces next time. Very little zip other than the vinegar.
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Anulos qui animum ostendunt omnes gestemus!
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4:42 pm
March 24, 2009
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beeyourself
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Pete said:
And we tried them today! Pretty good, but not red all the way through, perhaps because I refrigerated them? Maybe they are supposed to sit out?? But good, very good. May add more cloves and more cinnamon stick pieces next time. Very little zip other than the vinegar.
I refrigerate mine…the longer they set, the rosier they get.
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4:57 pm
March 24, 2009
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Pete
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Now, the really dumb question. Is there any reason to not keep the juice and place more eggs in it? I'd use up this first dozen before adding any new eggs, but it seems like there wouldn't be any reason it couldn't be used again. Or maybe not… 
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Anulos qui animum ostendunt omnes gestemus!
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5:00 pm
March 24, 2009
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beeyourself
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Pete said:
Now, the really dumb question. Is there any reason to not keep the juice and place more eggs in it? I'd use up this first dozen before adding any new eggs, but it seems like there wouldn't be any reason it couldn't be used again. Or maybe not…
I've always added more eggs to mine.
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5:43 pm
March 24, 2009
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Pete
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Thanks, bee! Am also contemplating whether to add some very thinly sliced onion to the next go around…
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Anulos qui animum ostendunt omnes gestemus!
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7:40 pm
March 24, 2009
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WV_Hills
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If you leave the eggs in longer the white of the egg will eventually be completely red, and sometimes even the yolk can pick up the color. I've used the liquid through several batches of eggs — we would make them at Easter and other holidays, and the eggs always went faster than the beets. One thing though, the longer the eggs sit in the brine the tougher they get. The white becomes very solid and almost rubbery. If you like the eggs, they won't last long enough for you to find that out. 
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7:49 pm
March 24, 2009
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Pete
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The texture of the whites has already changed considerably, and not for the better! They are VERY dense now, and it's only been two days. Hmmm. Is having pickled eggs a good enough excuse for a small party? Maybe. Was planning a little tea party for some friends in the next week or so. Maybe we could have it sooner, and have pickled eggs as part of the menu! 
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Anulos qui animum ostendunt omnes gestemus!
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10:43 pm
March 24, 2009
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beeyourself
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Pete said:
The texture of the whites has already changed considerably, and not for the better! They are VERY dense now, and it's only been two days. Hmmm. Is having pickled eggs a good enough excuse for a small party? Maybe. Was planning a little tea party for some friends in the next week or so. Maybe we could have it sooner, and have pickled eggs as part of the menu!
What type of party are you having? It could get very interesting if you are serving pickled eggs… 
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1:18 pm
March 25, 2009
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Pete
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NOW you tell me!! The tea was to be for some quilting friends, just a small group. A high tea sort of thing. Nothing fancy. All are very close friends, so it doesn't need an ounce of pretense. Just tea, good friends, and some munchies. Probably some talk about quilting thrown in, and a tour of the newly renovated quilting area, looking for their input for the final plan.
The weather has turned warmish here, so maybe the windows could be open? 
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Anulos qui animum ostendunt omnes gestemus!
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3:00 pm
March 25, 2009
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beeyourself
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I should have reduced the SIZE of that skunk! Yes, I'd leave windows OPEN! 
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