If there is one thing that I absolutely love and always pick up from the Amish markets, it’s canned beets and canned eggs. First of all, anything that is so rich in color (RED!) just looks really fun on your dinner plate. But, cool factor aside, I simply could eat these forever.
Last week, in Alabama, I made a very interesting discovery. The Yoder’s Family Tradition Gift Shoppe (our own Debe Yoder on Facebook for those who follow me) not only carries this product but it is LESS EXPENSIVE than when I am shopping in Lancaster.
I’m going to check whether she ships or not. If so, I may have a new source for when I cannot travel to Pennsylvania. And, since these come straight from the Amish in her neck of the woods, it’s a win-win-win all the way around.
This recipe is from my upcoming novel with Waterfall, formerly called The Giver which, for obvious reasons (recent release of Taylor Swift movie), will be renamed. However, I still wanted to share it with you. Enjoy!
Pennsylvania Dutch Pickled Beets and Eggs
2 (15 ounce) cans whole pickled beets, juice reserved
1 onion, chopped
1 cup white sugar
3/4 cup cider vinegar
1/2 teaspoon salt
1 pinch ground black pepper
2 bay leaves
12 whole cloves
Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside.
In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes.
Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.