Pennsylvania Dutch Pickled Beets and Eggs

Name: Pennsylvania Dutch Pickled Beets and Eggs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 177 milliliters cider vinegar; 8 eggs; 1 pinch ground black pepper; 1 onion, chopped; 30 whole pickled beets, juice reserved; 1 teaspoons salt; 237 milliliters white sugar

Pennsylvania Dutch Pickled Beets and Eggs is a gluten free, dairy free, and vegetarian recipe with 8 servings. One portion of this dish contains about 6g of protein, 4g of fat, and a total of 171 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. It works best as a side dish, and is done in approximately 45 minutes. Head to the store and pick up bay leaves, salt, eggs, and a few other things to make it today.

Instructions

Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes.

Ingredients you will need

Water

Egg

Equipment you will use

Sauce Pan

Remove from hot water, cool, and peel.

Ingredients you will need

Water

Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside.

Ingredients you will need

Beet

Onion

Egg

In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes.

Ingredients you will need

Bay Leaves