Ingredients for Amish Pickled Eggs And Beets
- 1 cup cider vinegar
- Beet juice (from 2 (15 ounce) cans sliced beets, undrained)
- 1 cup sugar
- 1 1/2 teaspoons salt
- 6 large hard-boiled eggs
- 2 (15 ounce) cans sliced beets
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How to Make Amish Pickled Eggs And Beets
- 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).
- 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.
- Remove from heat and let the pickling liquid cool completely to room temperature.
- While the liquid cools, hard-boil 6 large eggs until desired doneness (about 8-10 minutes). Peel the eggs carefully.
- 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).
- Gently place the eggs and beets (and any optional additions) into a clean glass jar.
- Pour the cooled pickling liquid over the eggs and beets, ensuring they are fully submerged.
- Cover the jar tightly and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, cut the eggs in half or quarters. Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
96g
Fat
8g
Carbs
8g
