Grandma Cindy's Pennsylvania Dutch Pickled Beets and Eggs
By belulu
Old family recipe good to serve on salads or picnic foods
- 16
- Average
- 10 mins
- 5 mins
- Average budget
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Ingredients
- 8 hard-boiled eggs
- 2-15 oz. cans sliced pickled beets (drain and reserve juice)
- 1 small onion chopped
- 1/2 c. white sugar
- 3/4 c. cider vinegar
- 1/2 tsp. salt
- Pinch black pepper
- 12 whole cloves
- 2 bay leaves
Preparation
Step 1
Peel hard boiled eggs and place in glass bowl or plastic container with beets and onions.
Step 2
In a medium size saucepan, combine sugar, beet juice, vinegar, salt, pepper, bay leaves and cloves. Bring to a boil, lower heat and simmer 5 minutes.
Step 3
Pour hot liquid over beets and eggs, cover and refrigerate 48 hours before using. Turn eggs 1-2x during the 48 hours so they totally turn red.