Pickled Red Beet Eggs
Bubba Durand

Sweet and sour Pennsylvania Dutch pickled eggs with beets and onions.

1 bunch small red beets, peeled and sliced 12 hard-cooked large eggs, peeled 1 small white onion, sliced 2 c apple cider vinegar 2 c beet cooking water (see below) 6 T sugar 2 T kosher salt (Diamond Crystal) 4 t Mixed pickling spices

Cook sliced beets in water to cover until tender.
Drain beets, saving cooking water. Set beets aside.
Measure cooking water; add water to equal 2 cups.
Mix cooking water, vinegar, sugar, and pickling spice in a saucepan.
Bring to a boil, then remove from heat and let sit until just warm.

Layer eggs, beets, and onions in repeating layers in a large glass jar.
Pour in the warm pickling liquid.

Refrigerate at least one day before eating.
The pickled beets and onions are delicious too.



The Johnson Family Cookbook