- Servings: 8
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 13 minutes
|8||Large Hard Cooked Eggs, peeled|
|2× 15 oz cans||Sliced or Baby Beets, drained|
|& Reserve 1 Cup Juice|
|1||Medium Red or Spanish Onion|
|¾ cup||Cider Vinegar|
Place the eggs, beets and onion in a large nonreactive bowl, glass or stainless steel. In a medium saucepan, bring reserved beet juice, sugar, vinegar salt, pepper, bay leaves and cloves to a simmer, then cook until sugar is completed dissolved, about three minutes. Pour over eggs, beets and onion, then cover with plastic wrap for a minimum of 24 hours but preferably 48 hours. To serve, drain eggs, beets and onion, discarding bay leaves and cloves. Cut eggs in half lengthwise and arrange on a platter. Scatter beets and onions around them.
When pickled, the whites become firm and easier to pick up than stuffed eggs. Sometime in the 1960s, a niece added a sliced onion. Everyone liked it and now we all do it that way. Leftovers? To make pink egg salad, chop the eggs and onion and bind them with a little mayonnaise. This dish came with us when we left Amish country to return to the city. It's been on every holiday and celebration table in my family since 1940. It wouldn't be a party without them.