Pennsylvania Dutch Pickled Eggs Recipe
Servings: 8
Ingredients
- 12 Large eggs, hard boiled and peeled
- 1 quart. sliced beets
- 1 1/2 c. cider vinegar
- 1 teaspoon salt
- 1 onion, sliced
- 1 1/2 c. sugar
- 1 teaspoon cloves
Directions
- Place Large eggs in glass jar or possibly bowl. Combine all together ingredients in saucepan and bring to a boil. Cook gently till sugar dissolves. Pour warm ingredients over Large eggs. When cold, store in refrigerator. Large eggs are pickled in 24 hrs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 8 servings | |
| Calories 286 | |
| Calories from Fat 67 | 23% |
| Total Fat 7.49g | 9% |
| Saturated Fat 2.32g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 313mg | 104% |
| Sodium 433mg | 18% |
| Potassium 302mg | 9% |
| Total Carbs 44.15g | 12% |
| Dietary Fiber 1.6g | 5% |
| Sugars 41.83g | 28% |
| Protein 10.18g | 16% |
