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Dutch - Pickled Eggs




Source of Recipe


from all easy
Dutch - Pickled Eggs

12 hard boiled eggs
1 quart sliced beets, drained, juice reserved
1 1/2 c. cider vinegar
1 tsp. salt
1 thinly sliced onion, in rings
1 1/2 c. sugar
1 tsp. cloves

Place eggs and the drained beets in a glass jar or bowl.
Combine the rest of the ingredients, including the beet
juice, in a saucepan and bring to a boil.
Cook gently until sugar dissolves.
Pour hot ingredients over eggs and beets.
Let it cool down. Then refrigerate.
Eggs are ready in 24 hours.