teacherman's amish pickled eggs and beets

Name: Teacherman's Amish Pickled Eggs and Beets
Prep time: 15 min
Cook time: 15 min
Yield: 8
Cuisine: American
Ingredients: 10 - eggs, hard boiled; 2 - 15 ounce jars of sliced beets, juice reserved; 1 - onion, chopped; 1 cup(s) white sugar; 3/4 cup(s) apple cider vinegar; 1/2 teaspoon(s) salt; 1/8 teaspoon(s) black pepper; 3 - bay leaves; 15 - whole cloves

(2 RATINGS)

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James Tanis

Lakeview, MI

Updated on May 20, 2013

Living with several Amish country neighbors, we have had lots of wonderful culinary experiences. This super simple, super scrumptious, sweet side dish "beet" similar recipes I have tried.

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prep time 15 Min

cook time 15 Min

method No-Cook or Other

yield 8 serving(s)

Ingredients

10 - eggs, hard boiled
2 - 15 ounce jars of sliced beets, juice reserved
1 - onion, chopped
1 cup white sugar
3/4 cup apple cider vinegar
1/2 teaspoon salt
1/8 teaspoon black pepper
3 - bay leaves
15 - whole cloves

How To Make teacherman's amish pickled eggs and beets

Step 1

Boil the eggs, cool and peel.

Step 2

Put beets, onion and peeled eggs in a large glass or plastic jar that has a lid
Step 3

In medium saucepan, combine sugar, 1 cup beet juice, vinegar, salt, pepper, bay leaves and cloves. Boil, then simmer 10 minutes.
Step 4

Pour saucepan contents into jar, screw on lid, and refrigerate at least two days.
Step 5

**NOTE: Shake up jar two times a day for even coloring. I refrigerate for FOUR days to have the purple hue permeate the entire egg white. Sometimes I cut the eggs in half right before serving for an added visual pizazz! **Also, I've boiled fresh beets, reserving that juice, and have had great-if not better-results.
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