Pennsylvania Dutch Pickled Beets and Eggs
- 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
InstructionsPlace 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.