Pennsylvania Dutch Pickled Eggs Recipe
Servings: 1
Ingredients
- 12 x Large eggs, hard boiled and peeled
- 1 quart sliced beets
- 1Â 1/2 c. cider vinegar
- 1 tsp table salt
- 1 x onion, sliced
- 1Â 1/2 c. granulated sugar
- 1 tsp cloves
Directions
- Place Large eggs in glass jar or possibly bowl. Combine ingredients in saucepan and bring to a boil. Cook gently till sugar dissolves. Pour warm ingredients over Large eggs. When cold, store in refrigerator. Large eggs are pickled in 24 hrs.
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