So with my love of the farmers market I want to try my hand at setting up a booth next summer. So this fall I'm practicing making some of my wares. I tried my hand at making beets.
They turned out quiet well although I would like them to be a touch sweeter, but not bad for my very first batch. I will have to work on them a bit before I am happy enough with the results to sell them at my booth.I think I will try making these next
Pennsylvania Dutch Pickled Beets and Eggs
INGREDIENTS:
| 8 eggs 2 (15 ounce) cans whole pickled beets, juice reserved 1 onion, chopped 1 cup white sugar | 3/4 cup cider vinegar 1/2 teaspoon salt 1 pinch ground black pepper 2 bay leaves 12 whole cloves |
DIRECTIONS:
| 1. | Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. |
| 2. | Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside. |
| 3. | In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes. |
| 4. | Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using. |
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