Here’s how the Pennsylvania Dutch make hard-boiled eggs tastier and more colorful. Great for summertime picnics.

2 quarts boiled red beets
1 ½ cups cider vinegar
2 ½ cups sugar
2 dozen hard boiled eggs

In a saucepan bring beets, vinegar, and sugar to a boil. Remove from heat. Peel eggs. Add eggs to beet mixture when still hot. Cool and refrigerate several hours or overnight. Serve.

Print this Recipe