Pickled Red Beet Eggs
Sweet and sour Pennsylvania Dutch pickled eggs with beets and onions.
Cook sliced beets in water to cover until tender.
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
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