PA Dutch pickled eggs & red beets
This works out great for me, as my kids love the eggs, & I love the beets. I add an onion to this sometimes, and it's good.
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- 1 can(s)
- 14-oz. sliced red beets
- 1 c
- apple cider vinegar
- 1/2 c
- whole cloves
- cinnamon sticks
- hard boiled eggs, cooled & peeled
- salt & pepper
1Drain the red beets & reserve the juice. To the juice, add enough water so you're getting one cup of liquid.
2Add liquid to saucepan, & add vinegar, sugar, cloves, cinnamon sticks, and some salt. Bring to a boil, stirring. Pour the sauce over the beets. Let cool just a bit.
3Transfer to a large glass bowl or jar (my Meme Koletar had her special "pickled beet jar".) Refrigerate this for about 12 hours or so. When that time is up....
4Add the peeled, hard-boiled eggs to the marinade & refrigerate overnight or 8-12 hours. Make sure you stir the eggs every so often so that the beet color becomes even on them. Nothing is sadder than seeing a pickled egg that only has one side of it lovely & deep purple. Then, cut the eggs in half & serve w/ the beets. Sprinkle w/ black pepper to your taste.