This Amish pickled beets recipe features boiled eggs, chopped onion, and canned beets marinated in a brine of vinegar, sugar, bay leaf, and cloves.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
252 Calories
Recipe Instructions
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.
Step 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.
Step 4
Pour hot liquid over eggs, beets, and onion. Cover and refrigerate 48 hours before using.
Ingredients
½ teaspoon salt
1 cup white sugar
1 pinch ground black pepper
1 small onion, chopped
2 bay leaves
¾ cup cider vinegar
2 (15 ounce) cans whole pickled beets, juice reserved
