Pennsylvania-Dutch Pickled Beets and Eggs
Ingredients
- 8 large eggs
- 2 (15-ounce) cans whole pickled beets, juice reserved
- 1 small onion, chopped
- 1 cup white sugar
- ¾ cup cider vinegar
- 12 whole cloves
- 2 bay leaves
- ½ teaspoon salt
- 1 pinch ground black pepper
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Instructions
- 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.
- Place eggs, beets, and onion in a non-reactive glass or plastic container. Set aside.
- 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.
- Pour hot liquid over eggs, beets, and onion. Cover and refrigerate 48 hours before using.
Source
Original recipe: View Original