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Red Beet Eggs

Make red beet eggs at least one day before serving so the eggs absorb the pickled taste and turn a deep red color. When available, use cooked fresh red beets instead of canned beets for extra color and flavor.

Red Beet Eggs


  • 2 cans red beets - either sliced, cut, or small whole beets
  • 3/4 cups apple cider vinegar
  • 1-1/4 cup sugar
  • 1 to 1-1/2 dozen hard-boiled eggs, peeled

Preparation -
Drain the liquid from the beets into a saucepan. Add the vinegar and sugar to the beet juice. Bring to a boil, reduce heat and simmer for about 5 minutes. Place the peeled hard-boiled eggs in a deep bowl or a large wide-mouth jar, layered alternately with the drained beets. Pour the hot pickled beet juice mixture over the eggs & beets. Cool at room temperature for about 1 hour, then refrigerate. Make at least one day before serving so the eggs absorb the pickled taste and turn a nice, deep red color.



Pennsylvania Dutch Cooking: A Mennonite Community Cookbook
Over 1,100 mouth-watering recipes are in this fabulous collection of favorites contributed by Mennonite families from all over the United States and Canada. All the recipes have been brought up-to-date for directions and measurements so whether it's oyster chowder or apple fritters, or the many main dishes and desserts that make Mennonite cooking so delicious, all of them can be enjoyed by the modern cook.

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