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Since we now have chickens and an abundance of eggs, including smaller Bantam eggs, we have decided to try our hands at pickling some of those eggs! I found this recipe for the Pennsylvania Dutch eggs online and thought my wife would like them as she loves beets. Well, they are now her favorite!
Recipe:
2 (15 ounce) cans whole pickled beets, juice reserved
1 onion, chopped
1 cup white sugar
¾ cup cider vinegar
½ teaspoon salt
1 pinch ground black pepper
2 bay leaves
12 whole cloves
I like to leave mine in the refrigerator for 10 - 14 days then.