Pickled Eggs / Red Beet Eggs (PA Dutch)

Serves: varies
Carbs Per Serving: minimal
Prep Time: 30 mins
Effort: Easy

2 cans of beets w/juice (sliced, whole, etc)
5 packets (or more to taste, you can add more later) Splenda or Stevia
1 C water
3/4 C cider vinegar
3 bay leaves
2 tsp mustard seed
1.5 tsp salt
1 tsp ground cinnamon
1 tsp whole allspice
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 tsp celery seed
1 doz small peeled and cooked hard cooked eggs

How to Prepare:
Put all ingredients except the eggs into a sauce pan. Bring to a boil. Simmer for 10 minutes. COOL COMPLETELY. (If you don’t and add the eggs, you will get a totally inedible egg). Refrigerate for two
days. Then enjoy!
Note: I have left out ingredients I didn’t have at various times. I’ve substituted Coleman’s mustard powder for the seed, omitted allspice, celery seed, etc. And they’ve been fine. If the solution after cooled tastes too vinegar like, add more splenda or stevia to cut the vinegar taste.

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