Pickledeggsandredbeetspennsylvaniadutchstyle Recipes

Steps:

• Wash and boil a 1 gallon glass jar.
• Place eggs in jar.
• Cover with remaining ingredients.
• Set in frig for at least 2 days before serving.

Steps:

• In Large saucepan combine vinegar, sugar,beet juice, salt, garlic and pickling spice. Reduce heat and simmer 5 minutes. In large Jar ( i use an empty huge pickle jar) add shelled eggs. Than add beets. Pour hot solution over all making sure they are completely covered (add water if need be)cover tightly. Place in fridg and let stand at least 4 days before eating.

Steps:

• Hard boil and peel eggs.
• Bring water, salt, onion, mustard seed, pepper flakes (if using) to a boil.
• Simmer for five minutes.
• Add vinegar and return to a boil.
• In large glass canning jar, layer eggs, onions and brine.
• Let sit in refrigerator for three days before using.

Steps:

• Cook, drain, and skin beets if not using canned.
• Combine remaining ingredients, except eggs.
• Pour over beets and cook for about 5 minutes.
• Cool.
• Place eggs in a large jar and pour cooled beet mixture over.
• Place in the refrigerator.
• Let pickle at least two days before using.

Steps:

• Place eggs in a wide mouthed, half-gallon canning jar or other covered container.
• Put beets and liquid into a medium size saucepan. Add vinegar, sugar, spices, water and salt. Bring just to boiling, stirring until sugar is dissolved. Pour beets and vinegar mixture into jar with eggs; adding additional water as needed to cover.
• Cover jar and place in refrigerator to be served in 2-3 days.

Steps:

• Shell the eggs and stick 4 cloves in each egg.
• Heat the vinegar and when boiling add the salt, pepper and mustard.
• Put the eggs in a glass jar and pour boiling vinegar mixture over them.
• Cover tightly and let stand 2 weeks in the refrigerator before using.

Steps:

• Drain juice from pickle jars into large pan.
• Add cider, water, cloves and dill.
• Bring liquid mixture to full boil; then reduce heat to simmer for 45 minutes to one hour (make sure you will be able to open every window in the house, it's rather fragrant!) Place eggs, vegetable slices and pickle spears into large glass or hard plastic container (large ice cream pail works well).
• Strain liquid mixture through a pasta colander and pour liquid over eggs and vegetables.
• Let sit for 24 to 36 hours at room temperature.
• The eggs will be a very, very bright yellow and have a wonderful dill flavor the whole way through.
• The vegetables and pickles will have a dill flavor never before experienced, and can be eaten separately or used as a complimentary garnish.