:max_bytes(150000):strip_icc()/383310-pennsylvania-dutch-pickled-beets-and-eggs-SunnyByrd-4x3-1-e9ecb4f37af54dd3a5b9d7504d7c10ad.jpg)
Pennsylvania-Dutch Pickled Beets and Eggs
Red beet eggs are a colorful and tasty combination of pickled beets and hard-boiled eggs in a sweet-tangy brine flavored with bay leaf and cloves.
Instructions
-
1
{'id': 'step_0', 'step': 1, 'text': 'Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.'}
-
2
{'id': 'step_1', 'step': 2, 'text': 'Place eggs, beets, and onion in a non-reactive glass or plastic container. Set aside.'}
-
3
{'id': 'step_2', 'step': 3, 'text': 'Combine sugar, 1 cup reserved beet juice, vinegar, cloves, bay leaves, salt, and pepper in a medium-size, non-reactive saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes.'}
-
4
{'id': 'step_3', 'step': 4, 'text': 'Pour hot liquid over eggs, beets, and onion. Cover and refrigerate 48 hours before using.'}
Nutrition Facts
Per serving (8 servings total)
