Pennsylvania Dutch Pickled Eggs Recipe

Add the granulated sugar and cider vinegar to the saucepan with the beet liquid. Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar.

Once boiling, reduce the heat to low and let it simmer gently for 15 minutes. This allows the flavors to meld.

Carefully pour the warm beet juice mixture over the beets, eggs, and onions in the bowl or jar, ensuring everything is submerged.

Seal the container tightly and transfer it to the refrigerator. Let the eggs pickle for at least one day; the flavors will deepen and the eggs will take on more color the longer they sit.