Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Pennsylvania Dutch Pickled Eggs
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Pickled eggs are yummy, and their color is out of this world. Thanks to some sliced beets in the pickling liquid, these eggs are show-stoppingly stunning. Here's a great recipe for doing them the old-fashioned way.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
12 hard-boiled eggs, peeled
1 quart sliced beets
1 1/2 cup cider vinegar
1 teaspoon salt
1 onion, sliced
1 1/2 cup granulated sugar
1 teaspoon whole cloves
directions
Place the whole, peeled hard-boiled eggs in a heat-safe bowl or in jars.
Combine the beets, vinegar, salt, onion, sugar, and cloves in a saucepan over medium-high heat. Cook, stirring occasionally, until the sugar has dissolved.
Pour the hot beet mixture over the eggs and let sit until cooled to room temperature. Cover the bowl or jars and refrigerate the pickled eggs for 24 hours before serving.
recipe tips
Make sure the eggs are hard-boiled and peeled cleanly for the best results.
Layer the eggs and beets in the jars for an even distribution of color and flavor.
Pour the pickling liquid over the eggs while it's still hot to start the pickling process immediately.
Let the eggs cool to room temperature before refrigerating to prevent the jars from cracking.
Turn or gently shake the jars occasionally to evenly distribute the pickling liquid.
Taste the pickling liquid before adding the eggs and adjust the seasoning if necessary.
Use a non-reactive container like glass or ceramic to avoid any chemical reaction with the vinegar.
Serve the pickled eggs as a snack, appetizer, or part of a salad for versatility.
Label the jars with the date so you can keep track of how long they've been pickling.
Experiment with the pickling time to find your preferred level of flavor infusion.
common recipe questions
Can I use canned beets instead of fresh?
Yes, canned beets are a convenient option and work well for this recipe.
How long do the eggs need to pickle?
For the best flavor, let the eggs pickle for at least 24 hours, but they can be left longer for a stronger taste.
Is it necessary to use cider vinegar?
Cider vinegar is recommended for its flavor, but white vinegar can be used as a substitute.
Can I reduce the amount of sugar?
Yes, you can adjust the sugar to taste, but it balances the acidity of the vinegar.
What's the purpose of the cloves in the recipe?
Cloves add a warm, spicy flavor to the pickling liquid, enhancing the overall taste.
How long can I store these pickled eggs?
Stored in the refrigerator, they can last up to 2 weeks.
Can I add other spices to the pickling liquid?
Yes, you can add spices like mustard seeds or peppercorns for different flavors.
Can I pickle other things with the eggs?
Yes, you can add vegetables like carrots or cauliflower to the pickling liquid but keep in mind they will turn pink/purple.
How do I know if the pickled eggs have gone bad?
If the eggs have an off smell, change in texture, or visible mold, they should be discarded.
nutrition data
202 calories, 5 grams fat, 33 grams carbohydrates, 7 grams protein per serving.
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reviews & comments
December 3, 2006
These are just like I remember my grandmother making when I was a kid. YUMM!!!