Pennsylvania Pickled Beets & Eggs

By á-24734

Ingredients

• 8 Eggs
• 1 (15 oz.) Cans Pickled Beets, juice reserved
• 1 Cup White Sugar
• 1 Onion, chopped
• 1/2 tsp. Salt
• 3/4 Cup Cider Vinegar
• 2 Bay Leaves
• 1 Pinch Black Pepper
• 12 Whole Cloves

Preparation

Step 1

Place eggs in saucepan and cover with water. Bring to a boil. Cover, remove from heat, and let eggs sit in hot water for 10-12 minutes. Remove from hot water, cool and peel. Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside. In a medium sized saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves and cloves. Bring to a boil, lower heat, and simmer 5 minutes. Pour hot liquid over beets and eggs. Cover and refrigerate 48 hours before using.