Pennsylvania Dutch Pickled Beets & Eggs

By Joan_Z

Stir or shake once or twice a day for even color. 48 hours is a minimum but usually 4 days to colored through.

Ingredients

• 8 eggs (already hard boiled)
• 2 (15 oz) cans whole pickled beets - juice reserved
• 1 onion chopped
• 1 cup white sugar
• 3/4 cup cider vinegar
• 1/2 tsp. salt
• 1 pinch black pepper
• 2 bay leaves
• 12 whole cloves
• Splash of hot sauce

Preparation

Step 1

Place beets, onion and peeled eggs in a non-reactive glass or plastic container. Set aside.

In a medium, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves & cloves. Bring to a boil, lower heat and simmer 5 minutes.

Pour hot liquid over beets & eggs. Cover & refrigerate 48 hours before using.