A Pennsylvania Dutch recipe consisting of pickled eggs with beetroot and onion rings. These eggs should be allowed to sit for 48 hours or more for maximum flavour. Serve as a salad or side dish.
Pickled Eggs and Beetroot
- 1 cup cider vinegar
- 1 cup cooking water from the beetroot (add water, if necessary, to make 1 cup)
- ½ cup brown sugar (packed)
- 1 teaspoon salt
- 6 hard-boiled eggs, shelled
- 400 g cubed beetroot (from 1 large beetroot) or small round beets
- 1 onion, thinly sliced (optional)
- Peel and cube or wedge a large beetroot (about 500g). Place cubes or wedges in a large saucepan and cover well with lightly salted. Bring to the boil and simmer until cooked (about 25 minutes)
- Remove cooked beetroot with a slotted spoon, set aside and allow to cool.
- Measure 1 cup of the beetroot water into a saucepan together with the cider vinegar, brown sugar, and salt. Boil gently for 5 minutes. Allow to cool.
- Place eggs, onion rings, and beetroot into a non-reactive or plastic bowl then pour over the liquid, cover and let stand overnight (or up to three days) in the refrigerator.
- Cut eggs in half or quarters and serve with beetroot on baby spinach leaves
Canned beetroot can be used in this recipe as a substitute for the fresh beetroot