Pennsylvania Dutch Pickled Eggs |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 9 |
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This recipe was given to me by my son in-law's mother, it has been pass down for generations. Very easy to make and quite tasty! This can be doubled, they don't last long! Ingredients:
9 eggs |
1 can delmonte sliced beets (not pickled beets) |
1 cup cider vinegar |
1 cup water |
5 tablespoons of sugar |
1 onion sliced |
Directions:
1. Place eggs in a pan and cover with water.
2. Bring the eggs to a boil and boil for 1 minute, turn off and leave in the water until the eggs have naturally cooled.
3. While the eggs are cooking slice the onion and put all other ingredients into a pan and heat just enough to dissolve the sugar.
4. Taste the liquid to make sure it has the sweet/sour taste you want adjust by adding vinegar or sugar to your taste.
5. When the eggs are cooled peel.
6. Add all ingredients into large plastic container making sure the eggs are covered with liquid and refrigerate for 5 days.
7. Serve and enjoy
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