Pennsylvania Dutch Pickled Eggs

Pennsylvania Dutch Pickled Eggs

Pennsylvania Dutch Pickled Eggs

Pickled eggs are eggs that have been hard-cooked, peeled and covered in a pickling solution.

The taste will vary according to the pickling solution prepared. Pennsylvania Dutch Pickled eggs are prepared with beets that will give the pink color to the eggs. The eggs can be kept for several months, if a proper canning method is used.



Cooking time: 20 minutes
Preparation time: 25- 30 minutes
Serves: 12

Ingredients

  • 12 small or medium eggs
  • 1 cup beet juice, from canned beets
  • 1 ½ cup cider vinegar
  • 1 tsp. brown sugar
  • ½ tsp. Nutmeg

Method

1. Make a pinhole in the large end of the eggs.

2. Place the eggs in a single layer of a saucepan, cover with cold water.

3. Cover pan and bring to boil. Leave the lid on and remove from heat. Let stand 20 minutes.

Pennsylvania Dutch Pickled Eggs Boiling Egg

Boiling Egg

4. Remove eggs to a bowl of cool water for 1 minute.

5. Bring hot water to simmer, then move eggs back to simmer for ten seconds.

6. Peel eggs under cool water.

Solution

1. Bring to boil the beet juice, vinegar, brown sugar, and nutmeg. Simmer for 5 minutes.

2 Cover and refrigerate until cool.

3. Pour solution over eggs, completely covering all eggs.

Pennsylvania Dutch Pickled Eggs Solution

Eggs in Solution

4. Keep refrigerated.

Pennsylvania Dutch Pickled Eggs

Pennsylvania Dutch Pickled Eggs

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