pickled eggs, and red beet eggs. No matter what you call them, in the end, they are eggs that you hard boil, pickle in a beet brine, eat and enjoy! Their roots stem from Pennsylvania Dutch cooking ...

(Thank the Pennsylvania Dutch for this variation.) Besides salt and sugar, some of the ingredients that may be used to flavor ...

Fill the rest of the jar with hot tap water until all of the eggs are covered. Seal the jar tightly. Shake every other day or so. After 2 weeks or so, enjoy. To serve the pickled eggs, just use a ...

Boil everything but the eggs in vinegar for 20 minutes. Trick spouse, children, friends, and pets into smelling the concoction while it's boiling. Laugh loudly. Use enough vinegar to cover other ...

Dishes include Pennsylvania Dutch staples like potato pancakes, corn fritters, or ham and scalloped potato casserole. You'll ...

For Douglas Madenford, who has spoken Pennsylvania Dutch all his life, a recent trend towards mainstream revival of the language is a testament to its richness and durability. I start most of my ...

Place the eggs in a large saucepan and cover with cold water. Place over a low heat and bring to a simmer. For large eggs allow 9 minutes; medium eggs 8 minutes; small 7 minutes and for quails ...