Ingredients for - Pennsylvania Dutch Pickled Beets and Eggs
2.
Whole pickled beets, juice reserved 2 (15 ounce) cans
How to cook deliciously - Pennsylvania Dutch Pickled Beets and Eggs
1 . Stage
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2 . Stage
Place eggs, beets, and onion in a non-reactive glass or plastic container. Set aside.
3 . Stage
Combine sugar, 1 cup reserved beet juice, vinegar, cloves, bay leaves, salt, and pepper in a medium-size, non-reactive saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes.
4 . Stage
Pour hot liquid over eggs, beets, and onion. Cover and refrigerate 48 hours before using.
Recipe information
Cooking:
15 min.
Servings per container:
8
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