Pennsylvania Dutch Pickled Beets and Eggs

Name: Pennsylvania Dutch Pickled Beets and Eggs
Total time: 45 min
Yield: 8
Ingredients: 8 large egg; 2 cans whole pickled beets, juice reserved; 1 small onion, chopped; 1 c white sugar; c 0.75 cider vinegar; 12 whole clove; 2 bay leaf; tsp 0.5 salt; 1 pinch ground black pepper

Pennsylvania Dutch Pickled Beets and Eggs

45 mins

Total time

8

Serving

9

Ingredients

Enable cook mode

Ingredients

large egg

cans whole pickled beets, juice reserved

small onion, chopped

cwhite sugar

c0.75 cider vinegar

whole clove

bay leaf

tsp0.5 salt

pinch ground black pepper

Directions

Step 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.

Step 2

Place eggs, beets, and onion in a non-reactive glass or plastic container. Set aside.

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