Pennsylvania Dutch Pickled Beets And Eggs Recipe

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Servings: 1



  1. Place Large eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let Large eggs sit in warm water for 10 to 12 min. Remove from warm water, cold, and peel. Place beets, onion, and peeled Large eggs in a non-reactive glass or possibly plastic container. Set aside. In a medium-size, non-reactive saucepan, combine sugar, 1 c. reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 min. Pour warm liquid over beets and Large eggs. Cover, and chill 48 hrs before using.


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