Pa Dutch Pickled Eggs | Pa Dutch Pickled Eggs Recipes | Pa Dutch Pickled Eggs Recipe

Drain beets. Reserve the liquid. Place the beets in a 1-1/2 quart jar. Measure reserved beet liquid. If necessary, add enough water to measure 1 cup. In small saucepan, combine beet liquid, cider vinegar, sugar and salt; bring to boiling, stirring. Pour mixture over beets; then refrigerate, tightly covered, 24 hours. Next day, remove beets from jar; put eggs in the jar; refrigerate eggs covered, 24 hours. Also, refrigerate beets, covered.

TO SERVE: drain eggs and halve lengthwise. Arrange washed lettuce leaves on plate. Pile pickled beets in center of leaves. Arrange pickles eggs around the beets on the lettuce leaves.