/ Other Appetizers
Pennsylvania Dutch Pickled Beets and Eggs
15 ounce cans canned beets, reserve juice
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 Pennsylvania Dutch Pickled Beets and Eggs