How to Make Pennsylvania Dutch Style Red Beet Eggs

Ingredients:

a dozen hard-boiled eggs

2 cups water

1 cup vinegar

1/2 cup pickling salt

1 tablespoon sugar

1 teaspoon whole cloves

1 teaspoon allspice berries

1 teaspoon ground cinnamon

1 bay leaf

1 large beet, peeled and cut into chunks

Instructions:

1. In a large pot or Dutch oven, combine the water, vinegar, salt, sugar, cloves, allspice berries, cinnamon, and bay leaf. Bring to a boil over medium-high heat.

2. Add the beet chunks and reduce the heat to low. Cover and simmer for 15 minutes.

3. Let the mixture cool completely.

4. Carefully drop the hard-boiled eggs into the pot, making sure they are completely submerged in the liquid.

5. Cover and refrigerate for at least 24 hours, turning the eggs occasionally to ensure even coloring.

6. When ready to serve, remove the eggs from the pot and peel. The eggs will have a beautiful reddish-purple color.

Enjoy your Pennsylvania Dutch-style red beet eggs! These colorful eggs are sure to be a hit at your Easter celebration.