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Pickled Eggs and Red Beets, Pennsylvania Dutch Style

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“Learned to love this when we lived in Pennsylvania. It's a special treat for my son. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947”
READY IN:
40mins
YIELD:
1 1/2 pints
UNITS:
US

Ingredients Nutrition

  • 1 pint small beet (canned beets are fine)
  • 14 cup sugar (I use granulated, but you can use brown also)
  • 12 cup vinegar
  • 12 cup water (I use beet juice for brighter color)
  • 12 teaspoon salt
  • 1 teaspoon whole mixed pickling spice
  • 6 hard-boiled eggs, peeled

Directions

  1. Cook, drain, and skin beets if not using canned.
  2. Combine remaining ingredients, except eggs.
  3. Pour over beets and cook for about 5 minutes.
  4. Cool.
  5. Place eggs in a large jar and pour cooled beet mixture over.
  6. Place in the refrigerator.
  7. Let pickle at least two days before using.

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