The perfect PA Dutch way to enjoy hard boiled eggs. Great for picnics and family gatherings.
- 6 eggs
- 1 QT Kitchen Kettle Pickled Beet Juice
Place eggs in a saucepan. Cover with cold water. Put lid on pan and place on the stove on medium heat. Bring water to a boil; turn off stove and let sit for 10 minutes on the burner. Drain hot water from eggs, and fill pan with cold water. When cool to the touch, peel eggs.
Place the Pickled Beet Juice in a covered container. Add the peeled hard cooked eggs, making sure that eggs are covered in the juice. Refrigerate overnight. They can be refrigerated for 1-2 days before using; this will make the egg whites a darker color.
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