Pennsylvania Dutch Pickled Eggs
Ingredients
12 eggs, hard boiled and peeled
1 quart sliced beets
1 1/2 cups cider vinegar
1 teaspoon table salt
1 onion, sliced
1 1/2 cups granulated sugar
1 teaspoon cloves
Preparation
1
Drain liquid from the beets into saucepan.
2
Place beets, onions, and eggs into a large bowl or jar.
3
Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes.
4
Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or jar and refrigerate. Refrigerate for at least one day; the longer they are allowed to sit the better they will taste.
Yield:
12 eggs
Added:
December 10, 2010
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