Red Beet Eggs: A Pennsylvania Dutch Treasure

In case anyone wants ideas of what to do with their leftover painted boiled eggs this Easter . . .

a Lancaster favorite is red beet eggs (some refer to these as "pickled eggs" but I think we can all see how red beet eggs is a more exciting name).  :)

Use local eggs if possible!

My mom's recipe is as follows:

Red Beet Eggs

15 oz can red beets (or one or two beets boiled in a small amount of water)

1/3-1/2 c apple cider vinegar

2-3 T sugar

onion slices

salt to taste (~ 1 tsp)

1 tsp peppercorns

1/2 t whole cloves

~ 3 bay leaves

Heat the ingredients to dissolve the sugar.  You can dilute with a small amount of water to stretch the liquid.  Add 6-10 boiled peeled eggs and put in the refrigerator for at least 12 hours.  They last for a while because the vinegar preserves them.

Enjoy!