Pickled Eggs and Red Beets, Pennsylvania Dutch Style

Recipe by Molly53
READY IN: 40mins
UNITS: US

INGREDIENTS

Nutrition
  • 1
    pint small beet (canned beets are fine)
  • 14
    cup sugar (I use granulated, but you can use brown also)
  • 12
    cup vinegar
  • 12
    cup water (I use beet juice for brighter color)
  • 12
    teaspoon salt
  • 1
    teaspoon whole mixed pickling spice
  • 6
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DIRECTIONS

  • Cook, drain, and skin beets if not using canned.
  • Combine remaining ingredients, except eggs.
  • Pour over beets and cook for about 5 minutes.
  • Cool.
  • Place eggs in a large jar and pour cooled beet mixture over.
  • Place in the refrigerator.
  • Let pickle at least two days before using.
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