Pennsylvania Dutch Pickled Beets and Eggs
A classic Pennsylvania Dutch recipe, pickled beets and eggs are tangy, colorful, and delicious—perfect as a snack, side dish, or potluck favorite.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.almanac.com.
Cooking tools:
- Airtight container
- Saucepan
- Stove
- Refrigerator
- Measuring cup
- Measuring spoon
Ingredients
- 2 1-pound cans tiny whole beets, drained with juices reserved
- 1 small onion, halved and thinly sliced into half-moons (optional)
- 8 hard-cooked eggs, peeled
- 1 cup sugar
- 1 cup beet juice
- 3/4 cup apple cider vinegar
- 1-1/2 teaspoons salt
- dash of pepper
- 2 bay leaves
- 12 whole cloves
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