Recipe for Pennsylvania Dutch Pickled Beets and Eggs | Almanac.com

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
L. K. Julow, Gainesville, Florida
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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.

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
  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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