Description
A gift from the Amish.
Ingredients
- 8 eggs
- 2 (15 ounce) cans whole pickled beets, juice reserved
- 1 onion, chopped
- 1 cup white sugar
- ¾ cup cider vinegar
- ½ teaspoon salt
- 1 pinch ground black pepper
- 2 bay leaves
- 12 whole cloves
Instructions
- 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.
- Place eggs
- beets
- and onion in a non-reactive glass or plastic container. Set aside.
- 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.
- Pour hot liquid over eggs
- beets
- and onion. Cover and refrigerate 48 hours before using.
Servings: 8