Pennsylvania Dutch Pickled Eggs with Beets

Beets are very low in Saturated Fat and Cholesterol but high in Sodium. Beets are also a good source of Dietary Fiber, Folate and Manganese. Pickled eggs are a healthy snack option and easy to make.

Pickled Eggs, Pennsylvania Dutch

INGREDIENTS:

12 eggs
1 (15 ounce) cans sliced pickled beets, juice reserved
1 onion, large, cut 1/8 slices lengthwise
1 ½ cup brown sugar
1 ½ cup cider vinegar
½ teaspoon salt
1 pinch ground black pepper
12 whole cloves

DIRECTIONS for Eggs and Beets:

1. Place 12 eggs in saucepan and cover with water. Bring to boil.

2. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes.
Follow these directions to the minute so eggs don't get gray yokes from overcooking!

3. Remove from hot water, crack each, return to water, cool, and peel.

4.Place ½ beets, and onion in a 2 quart jar or a little bigger.

5. Add eggs, then rest of beets and onions, set aside.

DIRECTIONS for Remaining Ingredients:

In a medium-size, non-reactive saucepan, combine:

1 ½ cup cider vinegar
1 ½ cup brown sugar
½ teaspoon salt
1 pinch ground black pepper
12 whole cloves

1. Bring to a boil, lower heat, and simmer 5 minutes.

2. Pour hot liquid over beets and eggs.
If not enough liquid to cover eggs, you may use a little of reserved beet juice, I prefer not to, sometimes I add a little red food color if I want to use them soon.

Cover and refrigerate 48 hours before serving.