This is my entry for the food contest by 
My food entry is pickled eggs. These are a little piece of my world here in Central Pennsylvania which is in the heart of Pennsylvania Amish Dutch country.
I grew up making and eating pickled eggs, they are one of our favorite foods and we always have a jar handy in the refrigerator. I make two types of pickled eggs: Pickled beet eggs and Amish mustard pickled eggs. I have included some photos, the recipes and video recipes are at the end.
Pickled eggs are great as an appetizer, snack, side dish, on salads, sandwiches and even in soups. The great part is that the recipes are versatile and you can add additional ingredients and spices that you like. Over time the eggs soak up all the flavors and add a lot of dimension to dishes.
Did I mention they are BEAUTIFUL?!!! Yes, they are and make for a wonderful presentation.
Hope you give these pickled eggs a try and enjoy. Much Love, Tess.
Pickled Beet Eggs Recipe ~ Pennsylvania Dutch
INGREDIENTS:
1 dozen peeled hard boiled eggs
2 - 15oz cans red beets and juice - separated
2 cups water
1 cup cider vinegar - can use white vinegar
1/2 cup sugar
Mix water, sugar, vinegar and beet juice.
Heat until sugar is dissolved and remove from heat.
Place peeled hard boiled eggs and beets into a lidded glass jar. Pour pickling liquid over the eggs and beets.
Refrigerate and forget for 48 hours.
Stir a couple times a day to make sure all the eggs are getting exposed to the beet juice.
The longer they are pickled the better they are! Enjoy
How to Make Amish Mustard Pickled Eggs
INGREDIENTS:
12 hard boiled eggs
1 thinly sliced medium sweet onion
Mustard Pickling:
4 cups water
1 cup white vinegar
1 cup sugar
1 tbsp. kosher salt
3 tbsp. prepared mustard
1 tbsp. mustard seed
2 tsp. turmeric - OPTIONAL
Combine above ingredients in a medium saucepan and bring to a boil. Simmer for 5 minutes and remove from heat to slightly cool.
Place hard boiled eggs and sliced onions in lidded jar/container.
Pour mustard pickling mixture over eggs and onions.
Place in refrigerator for 10-14 days.
Give a swish every day to make sure everything is coated.
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All images, videos and content are my original work.
Taken with Canon PS SX670 HS.
Please ask before borrowing. Thank you, Tess.
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Much Love, Tess :)