Pennsylvania-Dutch Pickled Beets and Eggs

Red beet eggs are a colorful and tasty combination of pickled beets and hard-boiled eggs in a sweet-tangy brine flavored with bay leaf and cloves.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 252 Calories

Ingredients

• 1 cup white sugar
• 1 pinch ground black pepper
• 1 small onion, chopped
• 2 bay leaves
• 2 (15 ounce) cans whole pickled beets, juice reserved
• 12 whole cloves
• 8 large eggs
• 0.5 teaspoon salt
• 0.75 cup cider vinegar

Recipe Instructions

Step 1

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

Step 2

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 3

Pour hot liquid over eggs, beets, and onion. Cover and refrigerate 48 hours before using.

Step 4

Place eggs in a saucepan and cover with cold 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.