Pennsylvania Dutch Pickled Beets and Eggs
Eggs Recipes | Vegetables Recipes
- 2 1-pound cans tiny whole beets, drained with juices reserved
- 1 small onion, halved and thinly sliced into half-moons (optional)
- 8 hard-cooked eggs, peeled
- 1 cup sugar
- 1 cup beet juice
- 3/4 cup apple cider vinegar
- 1-1/2 teaspoons salt
- dash of pepper
- 2 bay leaves
- 12 whole cloves
Place beets, onion, and peeled eggs in a nonreactive glass or plastic container. Set aside.
In a medium-size nonreactive saucepan, combine sugar, beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes. Immediately pour simmering liquid and spices over beets and eggs. Cool to room temperature, cover, and refrigerate 48 hours before using.
Reviews by Readers
This has been a favorite of my family for three generations. We like the eggs split, with a bit of Miracle Whip on top. – Reviewed by Sue Roberts
This recipe is very similar to the one my Mother has been making for years, (minus the onions). The beets turn a wonderful shade of violet and have a flavor that really is delightful -- very different from the normal 'egg' flavor. If you are looking for something, eye catching and yet tastes wonderful, this is it! – Reviewed by Roberta Brake-Pound
If mother were alive, I would have sworn it was her recipe. We use 12 eggs though. Excellent recipe – Reviewed by Dodee Lang
Find Similar Recipes
- By Category
- By Course
- By Special Occasions
