Pennsylvania Dutch Pickled Beets and Eggs
This Amish pickled beets recipe is a gift from the Amish.
- 8 large eggs
- 2 (15 ounce) cans whole pickled beets, juice reserved
- 1 small onion, chopped
- 1 cup white sugar
- ¾ cup cider vinegar
- 12 whole cloves
- 2 bay leaves
- ½ teaspoon salt
- 1 pinch ground black pepper
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
Place eggs, beets, and onion in a non-reactive glass or plastic container. Set aside.
Combine sugar, 1 cup reserved beet juice, vinegar, cloves, bay leaves, salt, and pepper in a medium-size, non-reactive saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes.
Pour hot liquid over eggs, beets, and onion. Cover and refrigerate 48 hours before using.
Nutrition Facts (per serving)