Pennsylvania Dutch Pickled Eggs
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

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.

Comments:
Mel

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

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!