Pennsylvania Dutch Pickled Eggs

1. 1

   Drain liquid from the beets into saucepan.

2. 2

   Place beets, onions, and eggs into a large bowl or jar.

3. 3

   Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes.

4. 4

   Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or jar and refrigerate. Refrigerate for at least one day; the longer they are allowed to sit the better they will taste.

* Per serving · 4 servings · Values may vary.

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