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Pennsylvania Dutch Pickled Beets and Eggs Recipe

Pennsylvania Dutch Pickled Beets and Eggs Recipe

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Pennsylvania Dutch Pickled Beets and Eggs

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Ingredients

Count

Nutrition

136

Calories

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Ingredients:

Serving

8 eggs
2 (15 oz) cans whole pickled beets , juice reserved
1 onion, chopped
1 cup white sugar
3/4 cup cider vinegar
1/2 tsp salt
1 pinch ground black pepper
2 bay leaves
12 whole cloves

Directions:

Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside.
In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes.
Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	136.28 Kcal (571 kJ)
Calories from fat	39.64 Kcal
		% Daily Value*
Total Fat	4.4g	7%
Cholesterol	163.68mg	55%
Sodium	228.52mg	10%
Potassium	108.58mg	2%
Total Carbs	18.08g	6%
Sugars	16.24g	65%
Dietary Fiber	0.51g	2%
Protein	5.93g	12%
Vitamin C	1.1mg	2%
Iron	0.9mg	5%
Calcium	30.8mg	3%

Amount Per 100 g
Calories	132.71 Kcal (556 kJ)
Calories from fat	38.6 Kcal
		% Daily Value*
Total Fat	4.29g	7%
Cholesterol	159.4mg	55%
Sodium	222.54mg	10%
Potassium	105.74mg	2%
Total Carbs	17.61g	6%
Sugars	15.82g	65%
Dietary Fiber	0.49g	2%
Protein	5.78g	12%
Vitamin C	1.1mg	2%
Iron	0.9mg	5%
Calcium	30mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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