Picked Eggs & Beets

In Pennsylvania, the Dutch created the pickled beet egg, where beets were added to the recipe turning the eggs into a pinkish color. The beet adds a contrast in flavor creating both a sweet and sour taste. In the 1940s, pickled eggs became very popular, as they were advertised in newspapers as lollipops, and wives were encouraged to make them on a skewer as a creative appetizer.

Ingredients

• 12 hard boiled eggs

• (2) 15 oz can cut beets

• 1 c cider vinegar

• 3/4 c sugar

• 1 c water

Instructions

1. Place peeled hard boiled eggs in a 64 oz. mason jar.

2. Drain beets and put juice in medium sauce pan.

3. Add the beets to the eggs in jar.

4. Add water, vinegar, sugar to beet juice in saucepan and boil for 15 mins stirring.

5. Add beet juice mixture to eggs & beets & let cool before putting in the refrigerator.

6. Shake daily. Enjoy in a week.