Edna Eby Heller: Red Beet Eggs

Pickled Red Beets

1 Number 2 can beets
1 cup vinegar
½ cup sugar
1 teaspoon salt
4 cloves
2-inch stick cinnamon

Drain and measure juice from beets. Add enough water to make 1 cup. To this juice add the vinegar, sugar, salt, and spices, then bring to a boil. Pour hot liquid over beets. Let stand 24 hours.

The Art of Pennsylvania Dutch Cooking, Edna Eby Heller, p. 103

Use four cans of beets next year(2012) and 24 eggs. Peel them right after cooking. Send good ones with Joshua.



Red Beet Eggs
(½ dozen)

Prepare Pickled Red Beets. After beets have been pickled, remove them and replace with hard-cooked eggs. Let stand in juice 8 to 12 hours so that flavor penetrates whole egg.

The Art of Pennsylvania Dutch Cooking, Edna Eby Heller, p. 104