Pennsylvania Dutch Pickled Beets and Eggs
L. K. Julow, Gainesville, Florida
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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.
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