Pickled in apple cider vinegar water pickling spices and cinnamon these eggs are sweet and sour and are a ubiquitous sight at Pennsylvania Dutch picnics and potlucks.
| Channel | Publish Date | Thumbnail & View Count | Actions |
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 Tess Cooks 4u | 2015-08-04 01:07:02 |  181,817 Views |
Pickled Beet Eggs ~ Pennsylvania Dutch Pickled Eggs Recipe
Serious Mealtimes / Amanda Suarez
Every Easter my family paints dozens of hard-boiled eggs. Some we save for a backyard Easter egg hunt. Others we carefully date and sign and hide in egg cartons until we bring them out again next year. We carefully unwrap them and arrange them in a large glass bowl to create a unique centerpiece for Easter dinner. (The eggs dry naturally without any unpleasant odor; my mother has eggs that my aunt painted for her 50 years ago.) The rest we use for another tradition: pickled eggs.
In my hometown of York Pennsylvania pickled beet eggs aren’t just an Easter treat—they’re a year-round staple at picnics and potlucks. The eggs (also called beet eggs) often play a role in the Pennsylvania Dutch custom of “seven sweet and seven sour” an old custom of serving a variety of sweet and sour foods such as baked goods puddings pickles and relish with every meal. You’ll find beet eggs at markets grocery stores restaurants and buffets. When a Central Pennsylvanian talks about pickled eggs he or she almost certainly means the beet variety.
