Pennsylvania-Dutch Pickled Beets and Eggs

Recipe View 15 mins Gently place the eggs in a saucepan and cover with cold water. Bring to a rolling boil over medium-high heat, then immediately remove from heat. Cover the pot and let the eggs stand in the hot water for 15 minutes. (15 minutes)

Recipe View 5 mins After 15 minutes, transfer the eggs to a bowl of ice water to cool completely. (5 minutes)

Recipe View 0 mins Once cooled, carefully peel the eggs and set aside.

Recipe View 0 mins In a non-reactive glass or plastic container, arrange the peeled eggs, pickled beets, and thinly sliced red onion.

Recipe View 0 mins In a medium-sized, non-reactive saucepan, combine the sugar, 1 cup of reserved beet juice, apple cider vinegar, cloves, bay leaves, salt, and pepper.

Recipe View 5 mins Bring the mixture to a boil over medium heat, then reduce heat and simmer gently for 5 minutes, stirring occasionally until the sugar is dissolved. (5 minutes)

Recipe View 0 mins Carefully pour the hot beet juice mixture over the eggs, beets, and onion in the container, ensuring that everything is submerged.

Recipe View 48 hrs Cover the container tightly and refrigerate for at least 48 hours, or preferably up to 5 days, to allow the flavors to meld and the eggs to fully absorb the vibrant color. (48+ hours)