Name: Pennsylvania Dutch Pickled Beets and Eggs
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Eggs - 8 large; Whole pickled beets, juice reserved - 2 (15 ounce) cans; Onion, chopped - 1 small; White sugar - 1 cup; Cider vinegar - ¾ cup; Whole cloves - 12; Bay leaves - 2; Salt - ½ teaspoon; Ground black pepper - 1 pinch

Pennsylvania Dutch Pickled Beets and Eggs

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pennsylvania Dutch Pickled Beets and Eggs

1. Eggs - 8 large

2. Whole pickled beets, juice reserved - 2 (15 ounce) cans

3. Onion, chopped - 1 small

4. White sugar - 1 cup

5. Cider vinegar - ¾ cup

6. Whole cloves - 12

7. Bay leaves - 2

8. Salt - ½ teaspoon

9. Ground black pepper - 1 pinch

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.