Pickled Eggs
This is a classic Pennsylvania Dutch food. There are many variations on the basic recipe, but I think my grandmother's is the best. Try it out!
1 cup beet liquid
1 cup apple or wine vinegar
1 cup sugar
1 cinnamon stick
3-4 whole cloves
10 whole allspice
Bayleaf
Add beets & hardboiled eggs
Refrigerate.
I use a nice glass jar, so I can see the gorgeous color. I also double the recipe. Once boiled and pickled, the eggs will last for quite a while. We keep a jar of pickled eggs in our refrigerator from Easter through the summer. We just keep adding new eggs.
I also double the recipe so that there's more liquid.
The longer you let the eggs pickle initially, the better they are. I like them best once the beet liquid has dyed the whole egg purple--all the way to the yolk!
Enjoy!
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