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Pickled Beets and Eggs

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
2925 min
SERVINGS
8 servings
Snack Pennsylvania Dutch
Pickled Beets and Eggs
Ingredients
  • 8 large eggs
  • 2 (15 ounce) cans whole pickled beets, juice reserved
  • 1 small onion, chopped
  • 1 cup white sugar
  • 3/4 cup cider vinegar
  • 12 whole cloves
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1 pinch ground black pepper
Instructions
1
Place eggs in a saucepan, making sure they are fully submerged under water. Once the water reaches its boiling point, take the saucepan off the heat and let it sit for 15 minutes. After this period, carefully remove the eggs from the hot water and immediately transfer them to a stream of cold running water. Once cooled, gently peel the eggs.
2
Meanwhile, prepare the ingredients by placing eggs, beets, and onion in a clean glass or plastic container. Set it aside for now.
3
In another saucepan, combine sugar, 1 cup of the reserved beet juice, vinegar, cloves, bay leaves, salt, and pepper. Bring this mixture to a boil, then reduce the heat and let it simmer for 5 minutes.
4
Next, pour the hot liquid mixture over the eggs, beets, and onion in the container. Cover it with a lid and refrigerate for 48 hours before using the finished dish.