Pennsylvania Dutch Pickled Beets and Eggs recipe
All Recipes Side Dish Vegetables
Ingredients
- 8 eggs 2 (15 ounce) cans whole pickled beets, juice reserved 1 onion, chopped 1 cup white sugar ¾ cup cider vinegar ½ teaspoon salt 1 pinch ground black pepper 2 bay leaves 12 whole cloves
Nutrition Info
- 251.7 caloriescarbohydrate: 44.9 gcholesterol: 186 mgfat: 5.2 gfiber: 3.5 gprotein: 7.4 gsaturatedFat: 1.6 gservingSize: -sodium: 498.3 mgsugar: 26 gtransFat: : -unsaturatedFat: : -
Directions Pennsylvania Dutch Pickled Beets and Eggs
Directions
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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.