Pennsylvania Dutch Pickled Beets and Eggs Recipe

Ingredients

• 8 large eggs
• 2 (15 ounce) cans whole pickled beets, juice reserved
• 1 small onion, chopped
• 1 cup white sugar
• 0.75 cup cider vinegar
• 12 whole cloves
• 2 bay leaves
• 0.5 teaspoon salt
• 1 pinch ground black pepper

Instructions

1. Place the eggs in a saucepan and cover them completely with water. Bring the water to a rolling boil, then remove the saucepan from the heat. Allow the eggs to stand in the hot water for 15 minutes. After 15 minutes, remove the eggs from the hot water and cool them under cold, running water. Once cooled, carefully peel the eggs.
2. Arrange the peeled eggs, cooked beets, and sliced onion in a non-reactive glass or plastic container. Ensure the container is clean and dry before adding the ingredients. Set the container aside.
3. In a medium-sized, non-reactive saucepan, combine the sugar, 1 cup of reserved beet juice, vinegar, cloves, bay leaves, salt, and pepper. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer gently for 5 minutes, allowing the flavors to meld together.
4. Carefully pour the hot liquid mixture over the eggs, beets, and onion in the container. Ensure the ingredients are fully submerged in the liquid. Cover the container tightly and refrigerate for at least 48 hours before serving to allow the flavors to fully develop.

Nutrition

• Calories: 252 kcal
• Fat Content: 5 g
• Fiber Content: 4 g
• Sugar Content: 26 g
• Sodium Content: 498 mg
• Protein Content: 7 g
• Cholesterol Content: 186 mg
• Carbohydrate Content: 45 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g