Pennsylvania Dutch Pickled Beets and Eggs (Vegetarian) Recipe

  • 2 cans Tiny Whole Beets, drained (reserve juice) (1 lb cans)
  • 1 Onion, halved and thinly sliced into half moons (optional) (small)
  • 8 hard cooked Eggs, peeled (small eggs are best but difficult to find; medium eggs are OK)
  • 1 cup Sugar (I use 3/4 cup)
  • 1 cup the Beet Juice
  • 3/4 cup apple cider vinegar
  • 1+1/2 tsp. Salt
  • Dash of Pepper
  • 2 bay leaves
  • 12 whole cloves
Place beets, onions and peeled eggs in a nonreactive (glass or plastic) container.

Set aside.

In a medium sized nonreactive (stainless steel) saucepan, combine sugar, beet juice, vinegar, salt, pepper, bay leaves, and cloves.

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 48 HOURS before using.

If the sauce does not cover the eggs completely, stir once in a while (I still get two-toned eggs; it adds to the enjoyment).

Serve with a slotted spoon.

This is a good side dish for picnics and barbecues.

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