Amish Pickled Eggs And Beets Recipe

Ingredients for Amish Pickled Eggs And Beets

• Cider Vinegar
• Beet Juice
• Brown Sugar
• 2 tablespoons salt
• Hard Boiled Eggs
• 2 medium beets

How to Make Amish Pickled Eggs And Beets

1. In a medium saucepan, combine 1 cup white vinegar, 1 cup water, 1/2 cup sugar, and 2 tablespoons salt. Add 1 teaspoon black peppercorns and 1 bay leaf (optional).
2. Bring the mixture to a gentle boil over medium heat. Reduce heat and simmer for 5 minutes, stirring occasionally to dissolve the sugar and salt.
3. Remove from heat and let the pickling liquid cool completely to room temperature.
4. While the liquid cools, hard-boil 6 large eggs until desired doneness (about 8-10 minutes). Peel the eggs carefully.
5. Peel and slice 2 medium beets into 1/4-inch thick rounds. (Optional: Add 1/2 cup thinly sliced red onion and/or 1-2 jalapeños, thinly sliced).
6. Gently place the eggs and beets (and any optional additions) into a clean glass jar.
7. Pour the cooled pickling liquid over the eggs and beets, ensuring they are fully submerged.
8. Cover the jar tightly and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld.
9. Before serving, cut the eggs in half or quarters. Serve chilled and enjoy!