Pickled Beets and Eggs

These pickled red beet and eggs come from the Pennsylvania Dutch. It's an easy recipe that pickles both the eggs and the beets. Use in salads or simply as a snack.

– beets  – cider vinegar – sugar – clove powder – allspice – cinnamon –  hard boiled eggs


Boil the beets in water until they are fork tender. Peel and slice the beets. Place beets and eggs in a 1 quart mason jar.

Pour vinegar, sugar and water into a medium saucepan. Add spices and bring to a boil. Stir until all the sugar has dissolved. Pour the pickling liquid over the beets and eggs. Allow to cool slightly before moving to the refrigerator.

You can eat the beets and eggs pretty quickly but I think it's best to let them marinate at least overnight.

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