Teacherman's Amish Pickled Eggs and Beets

Name: Teacherman's Amish Pickled Eggs and Beets
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 10 eggs, hard boiled; 2 15 ounce jars of sliced beets, juice reserved; 1 onion, chopped; 1 c white sugar; 3/4 c apple cider vinegar; 1/2 tsp salt; 1/8 tsp black pepper; 3 bay leaves; 15 whole cloves

By James Tanis
@James_Tanis

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.

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

Prep:

15 Min

Cook:

15 Min

Method:

No-Cook or Other

Ingredients

10

eggs, hard boiled
2

15 ounce jars of sliced beets, juice reserved
1

onion, chopped
1 c

white sugar
3/4 c

apple cider vinegar
1/2 tsp

salt
1/8 tsp

black pepper
3

bay leaves
15

whole cloves
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How to Make Teacherman's Amish Pickled Eggs and Beets

Step-by-Step

Boil the eggs, cool and peel.
Put beets, onion and peeled eggs in a large glass or plastic jar that has a lid
In medium saucepan, combine sugar, 1 cup beet juice, vinegar, salt, pepper, bay leaves and cloves. Boil, then simmer 10 minutes.
Pour saucepan contents into jar, screw on lid, and refrigerate at least two days.
**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.