Pennsylvania Dutch Pickled Beets & Eggs Recipe
Servings: 4
Ingredients
Directions
- Boil beets till tender. Remove skins. Dissolve sugar and salt in vinegar and water. Add in to beet liquid and bring to a boil. Pour over beets, let stand overnight. Next day replace beets with Large eggs and let stand overnight again. If you like, a stick of cinnamon and 3 or possibly 4 cloves may be added to the juice. To serve, slice the Large eggs in half lengthwise.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 351g | |
| Recipe makes 4 servings | |
| Calories 278 | |
| Calories from Fat 65 | 23% |
| Total Fat 7.24g | 9% |
| Saturated Fat 2.2g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 280mg | 93% |
| Sodium 783mg | 33% |
| Potassium 610mg | 17% |
| Total Carbs 41.4g | 11% |
| Dietary Fiber 3.8g | 13% |
| Sugars 36.94g | 25% |
| Protein 10.55g | 17% |
