PENNSYLVANIA DUTCH RED BEET EGGS

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Pennsylvania Dutch Red Beet Eggs image

Also known in some places as "pickled eggs", these are well known in the Coal Region, thanks to the Pennsylvania Dutch influence in the area. In the plethora of bars and hoseys (v...

Provided by @MakeItYours

Number Of Ingredients 7

2 (1-pound) cans tiny whole beets, drained with juices reserved
1 small onion, halved and thinly sliced into half-moons (optional)
12 hard-cooked eggs, peeled
1 cup sugar
1 cup apple cider vinegar
1-1/2 teaspoons salt
Dash of black pepper

Steps:

  • In large glass jar or non-reactive container, place peeled eggs at bottom, top with onion slices if using, and add beets on top. Set aside.
  • In a medium-size nonreactive saucepan, combine sugar, reserved beet juice, vinegar, salt, pepper, and cloves (or your choice of spices if using). 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 a minimum of 72 hours before serving.

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