Description
My Pennsylvania Dutch grandmother, Florence Walter, used to make these. They are especially great for picnics. The combination of pickled eggs, beets, and onions is really something special. A great way to use up left-over Easter-eggs too!
Ingredients
- 1 (15 ounce) can beets
- 1 onion, thinly sliced
- 12 hard cooked eggs, shelled and left whole
- ¼ cup white sugar
- ½ cup vinegar
Instructions
- Drain liquid from the beets into saucepan. Place beets
- onions
- and eggs into a large bowl or pitcher.
- Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low
- and let the mixture simmer 15 minutes.
- Pour the beet juice mixture over the beets
- eggs
- and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 12