Pennsylvania Dutch Pickled Eggs


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


Drain liquid from the beets into saucepan.
Place beets, onions, and eggs into a large bowl or jar.
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.
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.


Mel's picture

Hello, I am in the process of making this. After the juice is done simmering, do I let cool before adding to the eggs?

Sheri Wetherell's picture

Hi Mel,


I've done it both ways (adding eggs to warm liquid and cool liquid) and each way has worked fine. I would just let the liquid cool at least slightly as you don't want to overcook your eggs. Good luck!


12 eggs


Friday, December 10, 2010 - 1:02am


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