Pennsylvania Dutch Pickled Beets and Eggs Dish

Follow our step-by-step guide on how to make Pennsylvania Dutch Pickled Beets and Eggs Dish.

1. Step 1

   Start by placing your eggs in a saucepan, ensuring they are fully submerged in water.

2. Step 2

   Bring the water to a vigorous boil, then promptly remove the saucepan from the heat.

3. Step 3

   Allow the eggs to bask in the hot water for 15 minutes, soaking up the warmth.

4. Step 4

   After the time is up, transfer the eggs to a stream of cold running water to cool them down, making peeling a breeze once they are manageable.

5. Step 5

   In a non-reactive glass or plastic container, combine the peeled eggs with pickled beets and finely chopped onion, setting this colorful mix aside.

6. Step 6

   In a medium-sized non-reactive saucepan, blend together sugar, 1 cup of reserved beet juice, cider vinegar, whole cloves, bay leaves, salt, and ground black pepper.

7. Step 7

   Bring this fragrant concoction to a boil, then lower the heat and let it simmer for 5 minutes, allowing the flavors to meld beautifully.

8. Step 8

   Pour the steaming brine over the eggs, beets, and onion in your container, sealing it tightly.

9. Step 9

   For the best flavor infusion, refrigerate the mixture for 48 hours before serving, and get ready to delight your taste buds with this vibrant dish.