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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Pennsylvania Dutch Pickled Beets & Eggs Recipe

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This recipe for Pennsylvania Dutch Pickled Beets & Eggs is from Faith's Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 hard boiled eggs, peeled
2 (15 oz.) cans whole or sliced pickled beets, juice reserved.
1 onion, thinly sliced
3/4 c. sugar
3/4 c. white vinegar
1/2 tsp salt
1 pinch black pepper
2 bay leaves (optional)
12 whole cloves (optional)
Directions:
Directions:
Place beets, onion, and peeled eggs in a non-reactive plastic or glass container (I use a quart size mason jar). Set aside.
In a medium size pan combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves and cloves. Bring to a boil, lower heat and simmer for 5 minutes. Pour hot liquid over eggs and beets, cover and refrigerate for at least 48 hours before serving.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I've never tried this with the bay leaves and cloves, but I bet it would be spicy and delicious.

 

 

 

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