Prep 10 mins
Cook 4 hrs
Easy and simple way to make pickled beets and eggs. You can double the recipe for larger gatherings. My Grandmother is ffrom PA Dutch country and this is hoew she makes these Easter-time favorites!
- 10 eggs
- 1 (15 ounce) cansliced beets, with liquid
- 3⁄4 cup white vinegar
- 1⁄4 cup white sugar
- 1⁄2 cup water
- salt and pepper
- 1⁄2 teaspoon ground cinnamon (optional)
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container.
- In a saucepan, combine beets, vinegar, sugar, water and cinnamon. Bring to a boil, and stir until sugar is dissolved. Place eggs in a large plastic container or jarPour over eggs. Cover, and chill for 3 days.
These were just what I was looking for and just like I remember them from Mom's (PA Dutch Country). I doubled the ingredients and it turned out vonderful goot! Thanks for posting!