Monday, January 31, 2011

Pennsylvania Dutch Pickled Beets and Eggs

I just spoke to Grammy this evening, and she's doing well. She says hello!

Grammy is a fan of pickling odd things -- this recipe is case in point. I'm not sure what this would taste like, nor under what conditions I would try this: maybe if I were on a game show? It just sounds weird.

Pennsylvania Dutch Pickled Beets and Eggs

2 lbs whole beets (canned, drained)
1 sm onion, halved and thinly sliced
8 hard boiled eggs, peeled
1 cup sugar
1 cup beet juice (from can)
3/4 cup apple cider vinegar
1 1/2 ts salt
dash of pepper
2 bay leaves
12 whole cloves

-Put beets, onion and eggs in glass container.
-In a medium saucepan, combine sugar, beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to boil, then simmer for 5 minutes.
-Pour simmering liquid over beets and eggs.
-Cool to room temperature, cover, and refrigerate for 48 hours before using

1 comment:

  1. So you know, pickled beet eggs are DELICIOUS. I'm from Lancaster, PA (but have lived in NC most of my life). We went home for a family reunion and pretty much everybody made these. I thought they were really weird, too...until I tried them. They are unexpectedly awesome- your grandma's on to something!