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Pennsylvania Dutch Pickled Eggs and Beets Recipe

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This recipe for Pennsylvania Dutch Pickled Eggs and Beets is from Kathryn & Robert Elder Family 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 eggs
2 15-oz. cans whole pickled beaets, juice reserved
one onion, sliced
1 c white sugar
3/4 c cider vinegar
1/2 t salt
1 pinch ground black pepper
2 bay leaves
12 whole cloves
Directions:
Directions:
Place eggs in saucepan and cover with water. Bring to boil. Cover and remove from heat. Let eggs sit in hot water for 10-12 minutes. Remove from hot water, cover with ice water and cool eggs. Peel.

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

In a medium size, non-reactive saucepan, combine sugar, 1 C reserved beet juice, vinegar, salt, pepper, bay leaves and cloves. Bring to boil, lower heat and simmer 5 minutes.

Pour hot liquid over beats and eggs. Cover and refrigerate for at least 48 hours before serving.
Personal Notes:
Personal Notes:
An old college buddy swore that pickled eggs and Schlitz beer produced the best....well, you know...flatulence.

 

 

 

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