Red Beet Eggs

Red Beet Eggs - a Pennsylvania favorite! Sweet, tangy and sour - a unique take
on your average hard boiled egg.

Servings: 6

Author:

Prep Time
15 minutes

Cook Time
10 minutes

Total Time
25 minutes

Eggs

PA Dutch

🧂 Ingredients

1 Cook, cool and peel eggs.
2 Strain liquid from can of beets into small saucepan. Set beets aside.
3 Combine both vinegars, sugar and salt with beet liquid in saucepan.
4 Bring to a boil and simmer for 5 minutes.
5 Put eggs in an appropriate sized jar. Put beets on top.
6 Pour vinegar mixture over eggs and beets in jar.
7 Cover and refrigerate. Try to forget about them for a few days - at least two
days. Three days and they're awesome...a few days more and they're perfect.
8 This recipe easily doubles or triples. Enjoy!