***Easter Sunday hours: Farm Market 1:00-5:00; Guided Tour 2:00 p.m.***
Every Pennsylvania Dutch table is graced with a big platter of pickled red beets and eggs at Easter dinner. It’s a tradition, and I never knew there were any other kind of pickled eggs for most of my life. Sweet and sour and delicately flavored with the beet juice, these sure are delicious and beautiful, too. Here’s how you make them:
Pickled Red Beets & Eggs
2 cans sliced red beets
1 cup apple cider vinegar
1/2 cup sugar
1/2 tsp. salt
2-inch stick of cinnamon
6 hard cooked Fox Trot Farm eggs, peeled
Drain and measure juice from beets. Add enough water to make 2 cups.
To this juice, add the vinegar, sugar, salt, cloves, and cinnamon stick and bring to a boil.
In jar or straight sided deep bowl, place eggs and lay beet slices on top.
Pour hot liquid over all to cover.
Cover and refrigerate at least 24 hours or up to 48 hours. The longer, the deeper the flavor and color.
Slice eggs in half to reveal interior and arrange on a platter with the sliced beets.
This rectangular Glad 8 cup container is just perfect for this recipe.
We have lots of big, beautiful, fresh eggs here on Fox Trot Farm. We collect them every afternoon and wash and refrigerate them, so you can be assured of the best quality and safe handling in your own kitchen. Just $3.50 a dozen or 4 dozen for $12. (That’s just $3/dozen when you buy 4!)
Give me a call or text 803-804-3541 if you want to come get your eggs for Easter, or come see us on Sunday!