Beet Pickled Eggs are a common picnic treat in Pennsylvania Dutch country. Seasoned with cloves and onion, these fuchsia eggs are packed with flavor and punch. We recommend refrigerating the eggs in the beet brine for three days before serving for optimal firmness. A terrific addition to any springtime table (or picnic!), our Beet Pickled Eggs are a featured recipe in our #FoolproofPreserving cookbook. Click the link in our bio or order your copy today!