Pennsylvania Dutch Pickled Beets And Eggs Recipe

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Pennsylvania Dutch Pickled Beets and Eggs

Janice Splaha

By
@janniann

I've eaten these since I was a child.

Rating:
★★★★★ 1 vote
Comments:
Serves:
10 to 16
Prep:
30 Min

Ingredients

8
hard boiled eggs
2
15 ounce cans canned beets, reserve juice
1
onion, chopped
1 c
white sugar
3/4 c
cider vinegar
1/2 tsp
salt
pinch of black pepper
2
bay leaves
12
whole cloves

Step-By-Step

1Peel eggs. Place beets,onion and peeled eggs in glass bowl. ( one that will not stain from beet juice) set aside.
2In a medium saucepan, also that won't stain, combine sugar,1 cup of reserved beet juice, vinegar, salt, pepper, bay leaves and cloves. Bring to a boil, lower heat and simmer for 5 minutes.
3Pour hot liquid over beets and eggs. Cover and refrigerate for 48 to 96 hours. I find it takes 4 days ( 96 hours ) to be colored through. Shake or stir once or twice a day for even color.

About this Recipe

Course/Dish: Other Appetizers