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teacherman's amish pickled eggs and beets

(2 ratings)
James_Tanis avatar
Recipe by
James Tanis
@James_Tanis
Lakeview, MI

Living with several Amish country neighbors, we have had lots of wonderful culinary experiences. This super simple, super scrumptious, sweet side dish "beet" similar recipes I have tried.

(2 ratings)
yield 8 serving(s)
prep time 15 Min
cook time 15 Min
method No-Cook or Other

Ingredients For teacherman's amish pickled eggs and beets

  • 10
    eggs, hard boiled
  • 2
    15 ounce jars of sliced beets, juice reserved
  • 1
    onion, chopped
  • 1 c
    white sugar
  • 3/4 c
    apple cider vinegar
  • 1/2 tsp
    salt
  • 1/8 tsp
    black pepper
  • 3
    bay leaves
  • 15
    whole cloves

How To Make teacherman's amish pickled eggs and beets

  • 1
    Boil the eggs, cool and peel.
  • 2
    Put beets, onion and peeled eggs in a large glass or plastic jar that has a lid
  • 3
    In medium saucepan, combine sugar, 1 cup beet juice, vinegar, salt, pepper, bay leaves and cloves. Boil, then simmer 10 minutes.
  • 4
    Pour saucepan contents into jar, screw on lid, and refrigerate at least two days.
  • 5
    **NOTE: Shake up jar two times a day for even coloring. I refrigerate for FOUR days to have the purple hue permeate the entire egg white. Sometimes I cut the eggs in half right before serving for an added visual pizazz! **Also, I've boiled fresh beets, reserving that juice, and have had great-if not better-results.
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