Pennsylvania-Dutch Pickled Beets and Eggs
Red beet eggs are a gift from the Amish! Great for picnics, potlucks, or for a tasty topping on a salad.
eggs
8
large
whole pickled beets, juice reserved
2
(15-ounce) cans
onion, chopped
1
small
white sugar
1
cup
cider vinegar
¾
cup
whole cloves
12
bay leaves
2
salt
½
teaspoon
ground black pepper
1
pinch
 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  Place eggs, beets, and onion in a non-reactive glass or plastic container. Set aside.
  Combine sugar, 1 cup reserved beet juice, vinegar, cloves, bay leaves, salt, and pepper in a medium-size, non-reactive saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes.
  Pour hot liquid over eggs, beets, and onion. Cover and refrigerate 48 hours before using.
