Pickled Eggs . . . and Beets

After years of eating my mother's pickled eggs and beets--asking for a recipe--leaving empty handed, a recipe arrived in the most interesting package.  I received a complimentary issue of a new magazine from allrecipes.  Inside was this awesome recipe submitted by "Cindy."  I made a few changes, so we'll see how it goes--and tastes.

8 hardcooked eggs/peeled
2 15 ounce jars picked beets
1 onion/chopped
1/2 cup white sugar
1 cup cider vinegar
1/2 tsp salt
pinch of black pepper
3 bay leaves
16 cloves

The eggs were hot when I peeled them, added them to everything else all at once and left them the whole thing out on the counter until the eggs cooled inside the rest of the ingredients.  This is a little easier than the recipe, so we'll see how it turns out in the days to follow.  I am excited to see how my hand at simplifying an already much too simple recipe.  "Cindy" called this a "Pennsylvania Dutch" recipe.  Now it's a much easier than easy version.

borrowed photo

borrowed photo