Step-by-Step Guide to Make Ultimate Mothers' red beet eggs

Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to make a special dish, mothers' red beet eggs. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Mothers' red beet eggs is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Mothers' red beet eggs is something which I’ve loved my whole life.

Also affectionately referred to as Red Beeters in my house. A simple staple of Lancaster County. I'll rephrase that, they're a staple of Pennsylvania. I fondly remember snacking on these as a kid.

To get started with this recipe, we have to prepare a few ingredients. You can have mothers' red beet eggs using 6 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Mothers' red beet eggs:

1. Take 12 eggs, boiled and shelled
2. Prepare 1 can sliced red beets
3. Prepare 1/2 C white vinegar
4. Take 2/3 C sugar
5. Take water
6. Take 14 pkgs Stevia, if not using sugar

Red Beet Eggs (Pickled Eggs) - Vinegar and sugar give these eggs and beets a sweet and sour flavor straight out of Pennsylvania Dutch Not surprisingly, Pennsylvania Dutch red beet eggs take on a rosy hue, since they have been immersed in ruby red beet juice. Red beet pickled eggs provide high protein snacks for weight loss. Mother would cook up a kettle of older eggs when our hens were laying more eggs than we were selling. And then our family would enjoy what many call Pennsylvania Dutch Red Beet eggs.

Instructions to make Mothers' red beet eggs:

1. Hard boil the eggs. Let cool and remove shells.
2. In a large bowl, combine the juice from the red beet can and enough water to equal 3 cups of fluid. (about 2C water) Add the vinegar and sugar. Stir to dissolve the sugar. Put the eggs in the fluid and lay the red beet slices over top the eggs to keep them down in fluid. Cover with aluminum foil and refrigerate overnight.

Mother would cook up a kettle of older eggs when our hens were laying more eggs than we were selling. And then our family would enjoy what many call Pennsylvania Dutch Red Beet eggs. Pickled red beet eggs have nothing in common with the still-in-their-shell hard-boiled eggs I once tried to dye with beet juice. The finished eggs are bright in both color and flavor. Pickling firms the whites of the hard boiled egg, transforming them into something springy.

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