Side Dishes
Pennsylvania Dutch Pickled Beets and Eggs
By Yankee Magazine|Apr 21 2002|
Ingredients
2 1-pound cans tiny whole beets, drained with juices reserved
1 small onion, halved and thinly sliced into half-moons (optional)
8 hard-cooked eggs, peeled
1 cup sugar
1 cup beet juice
3/4 cup apple cider vinegar
1-1/2 teaspoons salt
dash of pepper
2 bay leaves
12 whole cloves
Instructions
Place beets, onion, and peeled eggs in a nonreactive glass or plastic container. Set aside.
In a medium-size nonreactive 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.
This has been a favorite of my family for three generations. We like the eggs split, with a bit of Miracle Whip on top.
This recipe is very similar to the one my Mother has been making for years, (minus the onions). The beets turn a wonderful
shade of violet and have a flavor that really is delightful — very different from the normal ‘egg’ flavor.
If you are looking for something, eye catching and yet tastes wonderful, this is it!
If mother were alive, I would have sworn it was her recipe. We use 12 eggs though. Excellent recipe