Pennsylvania Pickled Beets and Eggs Recipe

Pennsylvania Pickled Beets and Eggs Recipe

  • 1 16-ounce can sliced beets, drained, liquid reserved
  • 1/2 cup sugar
  • 1/2 cup cider vinegar
  • 6 whole black peppercorns
  • 6 whole allspice berries
  • 6 hard-boiled eggs, shelled
  • 1 small onion, sliced
  1. Combine reserved beet liquid, sugar, vinegar, peppercorns and allspice in medium nonaluminum saucepan. Bring to boil over medium heat, stirring until sugar dissolves; remove from heat. Add eggs and onion and turn to coat completely. Add beets. Cover pan and refrigerate until eggs are deep pink color, turning occasionally, about 8 hours. (Can be prepared 2 days ahead.)
  2. Drain juices. Cut eggs lengthwise in half. Arrange beets and onion on plate. Top with eggs and serve.
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