Amish Pickled Eggs and Beets

Amish Pickled Eggs and Beets

I haven’t thought about Amish Pickled Eggs and Beets for years until I ran across my old recipe. Of course, I had to make them.

What a fun treat to have in the refrigerator.

This is an easy recipe that my grandmother used to serve in the spring.

My brother still refers to this dish as “Easter eggs”. Slices of onion or hot pepper may also be added to the pickling liquid with the beets and eggs.

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Amish Pickled Eggs and Beets
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

Great pickled egg recipe. The Amish know good food!

Course: Side Dish
Cuisine: American
Keyword: Amish Pickled Eggs and Beets
Servings: 4
Calories: 105 kcal
Ingredients
  • 1 cup cider vinegar
  • 1 cup beet juice add water, if necessary, to make 1 cup
  • 1/2 cup brown sugar packed
  • 1 teaspoon salt
  • 6 hard-boiled eggs shelled
  • 1 15 oz can small round beets
Instructions
  1. Boil the first four ingredients gently for 5 minutes. Cool the liquid and then pour over the eggs and beets, cover and let stand overnight (or up to three days) in the refrigerator.
  2. To serve, cut eggs in half or quarters.

Enjoy!

Up Next:

English Pub Style Pickled Eggs

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Recipe based on one by Mercy
Photo by Mercy