Dinners & Dinner Ideas – Simply Recipes | dailywom.com

Explore our selection of delicious healthy dinner recipes.

Have you ever had red pickled egg ?? First time I had it when I was eating at…

2 min read

🎷🎷 Have you ever had red pickled egg ??

First time I had it when I was eating at a amish restaurant in Pennsylvania, and the taste is so amazing

This recipe is believed to come from the Pennsylvania Dutch tradition. It was a way of preserving eggs when your flock was laying more than you eat at one time, saving them for the leaner months. Even today it is used by Amish communities for that purpose.

Pickled eggs will last in your fridge for approximately two weeks – but they never last that long in my house.  I love to have one at lunchtime with a my meat sandwich.  They are also great on a salad.  If you’ve never had pickled eggs, I’d love for you to give this Pennsylvania Dutch classic a try!

* 10 eggs boiled
* 1 cup water
* 4 tsp kosher or sea salt
* 1 cup apple cider vinegar
* 3 small beets (or 1 can canned beets, reserve liquid in lieu of next ingredient)
* 1/4 cup beet juice
* 1 tbsp sugar
* 2 bay leaves
* 1 tsp mustard seeds
* cloves, black peppercorns to taste
* Handful of Rosemary
* Couple of cloves of garlic

1. Boil the beets until tender (about 40 mins). Cool off, peel and slice in bite-sized pieces. In a jar with wide mouth or similar container alternate layers of peeled eggs and beet slices. 
2. Alternatively, strain the beets from a can and reserve the liquid. Layer beets and eggs as described above. 
3. In a sauce pan bring water, salt, sugar, apple cider vinegar, beet juice (or reserved liquid from can), cloves, peppercorns,bay leaf to boil. Simmer for five minutes.
4. Pour the hot liquid over the eggs and beets, seal the jar and refrigerate. 

houseoftastee_

24 thoughts on “Have you ever had red pickled egg ?? First time I had it when I was eating at…

  1. Woww this is really amazing😍u always surprise with something new😊😍this is your USP❤️ these red pickled eggs are really good for salad right. Will surely try someday😊🙌thanks for introducing us with new dishes

  2. Once again, I am numb out of amazement. Never ever have i heard of these beauties and boy, they do look gorgeous. The recipe also seems easy to follow, I will give this a shot hopefully soon. Waiting for your next one.

  3. Well never had this. But looks so beautiful and yummm😍 specially love the colour of the outer skin. The presentation is on point🔥🔥and thank you so much for the step by step recipe. This is the most extraordinary recipe ,just love this pickled egg😍

  4. Omg… this is amazing. Never tried this but i am sure they tastes awesome apart from looking so so pretty😍😍😍. Great to know about the Dutch tradition. This is a perfect way to store and preserve the eggs. Great post. Loved the frame❤️❤️

  5. Wow this red pickles egg looks damn tempting. ..looks so beautiful.. I have tried making it once..it tatsed really good..n this frame looks so scrumptious.. the way you have presented it is damn delicious

  6. Wow 😍 yaar humesa kuch alag dish 😍 pls go to MasterChef 😍 you will definitely win .. this dish is looking so unique and amazing!
    Loved it 😍

  7. This frame is so colorful. Like a pictured fairy tail book. I’ve never heard of this dish. But this seems to be amazing. Hats off to you man. Kaha se lati ho itne innovative dishes. This is amazinggg

  8. Wow this looks soo good 😍 soo vibrant in colors and so lucrative in taste..😋 i love how you create your dishes with some twist in it, its soo innovative.. and yes the presetation makes me drool over it nad wanna have it right away.. 🔥 such a fabulous job done lady 😊

  9. No way…these look so good to eat…this reminds me of the time in my childhoodmy grandfather used to give me egg curry everytime I got a good mark in exam…I never knew that even Amish eat these…I would definitely love to try to this dish sometime…I have heard a lot about the Amish before and how they abstain from using electronic devices…what an amazing recreation of this awesome dish.

Comments are closed.