Pennsylvania Dutch Red Beet Eggs Recipe
An introduction to this Pennsylvania Dutch Red Beet Eggs to your longing taste buds is going to keep them from asking for anything else for a long time to come. This Pennsylvania Dutch Red Beet Eggs is always a hit as a Side Dish . You must try this recipe.
Ingredients
5 med. beets
1 c. vinegar
1 c. water
1/2 c. sugar
1 tsp. salt
8 hard cooked eggs
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.
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.
