Penn Dutch Pickled Beets And Eggs

1. 1

   1. Put eggs in pan, cover with water. Bring to a boil. Boil for 5 minutes. Remove from heat, cover, and let sit for 12 minutes.

2. 2

   2. Remove eggs and let cool in ice water. Peel.

3. 3

   3. Place beets [save 2 cups of beet juice], onion, and eggs in glass or plastic container. Set aside.

4. 4

   4. In saucepan, combine sugar, 2 cups of beet juice, vinegar, salt, pepper, bay leaves, and cloves Bring to a boil, reduce heat and simmer for 5 minutes.

5. 5

   5. Pour over beets, eggs, and onion and chill for 3- 4 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.