Pennsylvania Dutch Pickled Beets and Eggs Recipe

PrintEmail

Login or register to leave a comment.

Login or register to save to recipe box.

Average: Select ratingPoorOkayGoodGreatAwesome

No votes yet

• 2 1-pound cans tiny whole beets, drained with juices reserved
• 1 small onion, halved and thinly sliced into half-moons (optional)
• 8 hard-cooked eggs, peeled
• 1 cup sugar
• 1 cup beet juice
• 3/4 cup apple cider vinegar
• 1-1/2 teaspoons salt
• dash of pepper
• 2 bay leaves
• 12 whole cloves

Place beets, onion, and peeled eggs in a nonreactive glass or plastic container. Set aside.

In a medium-size nonreactive saucepan, combine sugar, beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes. Immediately pour simmering liquid and spices over beets and eggs. Cool to room temperature, cover, and refrigerate 48 hours before using.