My Pennsylvania Dutch grandmother, Florence Walter, used to make these. They are especially great for picnics. The combination of pickled eggs, beets, and onions is really something special. A great way to use up left-over Easter-eggs too!
Preparation Time
25 mins
Cooking Time
20 mins
Total Time
45 mins
Calories
108 Calories
Recipe Instructions
Step 1
Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
Step 2
Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes.
Step 3
Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.