This is a print preview of "Pennsylvania Dutch Pickled Beets & Eggs" recipe.

Pennsylvania Dutch Pickled Beets & Eggs Recipe
by CookEatShare Cookbook

Pennsylvania Dutch Pickled Beets & Eggs
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  Servings: 4

Ingredients

  • 10 sm. beets
  • 1 c. vinegar
  • 1 c. water
  • 1/2 c. brown sugar
  • 1 teaspoon salt
  • 6 hard boiled Large eggs

Directions

  1. 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.