APPETIZERS
TESTER’S COMMENTS
These are really good and really pretty! When you slice them in half, there’s the bright yellow yolk in the center and bright pink bleeding into the firm egg white. The sweet/sour from the marinade is delicious with the egg—a good alternative to deviled eggs any time of year.
–D.T.
1 |
cup apple cider vinegar |
1 |
cup sugar |
1 |
can (15 ounces) beets, whole, cut, or sliced, with juice |
6 |
hard-boiled eggs, cooled and peeled |
In a bowl, combine vinegar, sugar, and 1 cup water. Stir until sugar is dissolved. Carefully add beets, with juice. Add eggs, making sure that each egg is immersed in the mixture. Cover and refrigerate overnight. Eggs will be ready to eat the next day.
Six more eggs may be added to same beet mixture when first six have been eaten.
Makes 6 servings.
This is my grandmother’s way of making red beet eggs. Everyone has a different way. This is one of the Pennsylvania Dutch “Seven Sweets and Seven Sours.” I like this because it’s simple and easy to remember, and the sweet and sour is in perfect balance. So good.
Celeste Brooks, East Petersburg, Pennsylvania
To remove beet stains from your fingers, rub them briskly with salt and then wash with soap and cool water.