My Home Recipe

Pickled Eggs / Red Beet Eggs (PA Dutch)

Ingredients:
2 cans of beets w/juice (sliced, whole, etc)
5 packets (or more to taste, you can add more later) Splenda
1 C water
3/4 C cider vinegar
3 bay leaves
2 tsp mustard seed
1.5 tsp salt
1 tsp ground cinnamon
1 tsp whole allspice
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 tsp celery seed
1 doz small peeled and cooked hard cooked eggs

How to Prepare:

Put all ingredients except the eggs into a sauce pan.
Bring to a boil. Simmer for 10 minutes. COOL COMPLETELY. (If you don’t and add the eggs, you will get a totally inedible egg).
Refrigerate for two days. Then enjoy!

Serves:varies
CarbsPerServing:minimal
Prep Time:30 mins
Effort:Easy

Stumble it!

Sarasota Motels
AGp and PCI video adapters at web-articles.info

This entry was posted on Thursday, August 30th, 2007 at 8:03 pm and is filed under Appetizers. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

One Response to “Pickled Eggs / Red Beet Eggs (PA Dutch)”

mlankton says:
September 2nd, 2007 at 9:45 pm |
Interesting take on an old favorite drinking snack. I also love pickled polish sausage. Exercise caution as the combination of overindulgent drinking, pickled eggs and pickled sausages make for a toxic flatulence the next day.