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Pennsylvania Dutch Pickled Eggs




Source of Recipe


Suzie


List of Ingredients




Pennsylvania Dutch Pickled Eggs


4 cups white vinegar
2 cups sugar
2 Tbsp. pickling spice
2 tsp. salt
2 bay leaves
2 dozen hard-boiled eggs (shelled)
2 large cans of baby beets (beetroot) drained

In medium saucepan over high heat, heat the vinegar, sugar, spice salt and bay leaves to boiling. Remove from heat; add eggs and beets. When cool, place in a container and refrigerate.

The eggs will stay edible for a couple of weeks but they will start to get rubbery.



Recipe