Ingredients
- 10 sm. beets
- 1 c. vinegar
- 1 c. water
- 1/2 c. brown sugar
- 1 teaspoon salt
- 6 hard boiled Large eggs
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Pennsylvania Dutch Pickled Beets & Eggs
Servings: 4
Directions
- Boil beets till tender. Remove skins. Dissolve sugar and salt in vinegar and water. Add in to beet liquid and bring to a boil. Pour over beets, let stand overnight. Next day replace beets with Large eggs and let stand overnight again. If you like, a stick of cinnamon and 3 or possibly 4 cloves may be added to the juice. To serve, slice the Large eggs in half lengthwise.
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