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

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Pennsylvania Dutch Pickled Beets and Eggs

Category
Eggs
Vegetables
Course
Appetizers
Side Dishes
Occasions
Easter Sunday
Credit
L. K. Julow, Gainesville, Florida
Sources
Recipes with a History
November 12, 2021
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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

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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Comments

Patricia Holland (not verified)

4 years 8 months ago

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