PA Dutch Pickled Eggs

Pickled eggs are an acquired taste and due to my PA Dutch heritage, I acquired the taste early on. I used to keep a jar of pickled eggs going almost year-round, but haven’t made any in a few years. Recipes vary on the ratio of sugar to vinegar, so it’s best to taste your beet liquid and adjust it until you find the right taste for you. The pickling spices is something I started adding and I’ve never seen it in another pickled egg recipe – I like it, because it gives the eggs a bit of a spicy flavor.

2 cans sliced red beets or 2 jars of pickled red beets (15-16 oz size cans and jars – size has gotten smaller over the years)
1 cup sugar
3/4 cup apple cider vinegar
1-2 cinnamon sticks
2T pickling spice tied in cheesecloth or just loose, optional (I do it both ways – doesn’t matter. except in cheesecloth there’s no loose spices on the eggs to pick off)
1-2 bay leaves
1 large onion, sliced
18 hard-boiled eggs (peeled)

1 large gallon jar (wash in lots of hot soapy water and rinse thoroughly)

Mix all ingredients, except eggs in a small saucepan. Heat until boiling and stir until sugar is dissolved. Do a quick taste test to see if you like the sweet/sour ratio. Adjust by adding more sugar or vinegar. Remove from stove and let cool. Place the hard-boiled eggs in the gallon jar and carefully pour the beet mixture over the eggs. Stir and then screw on lid tightly. Place in the refrigerator. Eggs will be ready to eat the next day, but last for weeks and the longer they “pickle”, the better they get. Stir daily


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