Pennsylvania-Dutch Pickled Beets and Eggs
Description
Red beet eggs are a colorful and tasty combination of pickled beets and hard-boiled eggs in a sweet-tangy brine flavored with bay leaf and cloves.
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
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12 whole cloves
•
2 bay leaves
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1/2 teaspoon salt
•
1 pinch ground black pepper
Directions
1
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.
2
Place eggs, beets, and onion in a non-reactive glass or plastic container. Set aside.
3
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.
4
Pour hot liquid over eggs, beets, and onion. Cover and refrigerate 48 hours before using.