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Pennsylvania Dutch Pickled Beets and Eggs

Pennsylvania Dutch Pickled Beets and Eggs.hard boiled eggs that are cured in a brine of beets. Cuisine of the Midwestern United States.
Photo Credit
Fanfo/Shutterstock
The Editors
Category
Eggs
Vegetables
Course
Appetizers
Side Dishes
Occasions
Easter Sunday
Credit
L. K. Julow, Gainesville, Florida
Sources
Recipes with a History
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This traditional Pennsylvania Dutch recipe continues to be a favorite on tables across America. Eaten as a snack or as a tasty side dish, the Pennsylvania Dutch Pickled Beets and Eggs have a tasty flavor and a delightfully fun color.

The recipe calls for canned beets, but you can also use fresh beets that have been boiled.

Ingredients
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
Instructions
  1. Place beets, onion, and peeled eggs in a nonreactive glass or plastic container. Set aside.
  2. In a medium-sized nonreactive saucepan, combine sugar, beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower the heat, and simmer for 5 minutes.
  3.  Immediately pour simmering liquid and spices over beets and eggs. 
  4. Cool to room temperature, cover, and refrigerate 48 hours before using.
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The Old Farmer’s Almanac Editors

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Comments

km (not verified)

1 year ago

Those eggs in the picture are not very authentic. You're supposed to pickle them until all the white part of the egg is colored. Not just the outside of the egg. My mother always made them a day or two ahead of time. When you cut it open you just see purple and yellow.

Patricia Holland (not verified)

6 years 7 months ago

can this recipe be canned and how can I can it?