Amish Red Beet Eggs


  • 8 large hard boiled eggs, peeled
  • 2 cans (16oz.) sliced bets, drained (reserve 1 c. Juice)
  • 1 c. sugar
  • ¾ c. cider vinegar 
  • 1 T. salt
  • ⅛ t. pepper
  • 2 bay leaves
  • 10 whole cloves


Place eggs and drained beets in a large, no staining bowl. Bring the one cup reserved beet juice, sugar, vinegar, salt, pepper, bay leaves and cloves to a simmer in a medium saucepan over medium-high heat. Cook until sugar is completely dissolved, about 3 minutes.  Pour the beet juice mixture over the eggs and beets, cover with plastic wrap, and refrigerate for at least 24 hours or up to 3 days. 

I have also prepared these eggs in a large glass jar, especially if I am making double or triple of this recipe.


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