🎷🎷 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.