Pennsylvania Dutch Pickled Beets & Eggs Recipe

1. 1

   Boil beets till tender.

2. 2

   Remove skins.

3. 3

   Dissolve sugar and salt in vinegar and water.

4. 4

   Add in to beet liquid and bring to a boil.

5. 5

   Pour over beets, let stand overnight.

6. 6

   Next day replace beets with Large eggs and let stand overnight again.

7. 7

   If you like, a stick of cinnamon and 3 or possibly 4 cloves may be added to the juice.

8. 8

   To serve, slice the Large eggs in half lengthwise.

* Per serving · 4 servings · Values may vary.

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