Pennsylvania Dutch Pickled Beets and Eggs

Name: Pennsylvania Dutch Pickled Beets and Eggs
Yield: 8
Ingredients: 8 eggs; 2 (15 ounce) cans whole pickled beets, juice reserved; 1 onion, chopped; 1 cup white sugar; 3/4 cup cider vinegar; 1/2 teaspoon salt; 1 pinch ground black pepper; 2 bay leaves; 12 whole cloves

👥 8 servings 👁️ 19 views

Pennsylvania Dutch Pickled Beets and Eggs is an moderately easy lunch. Made with 8 eggs, 2 (15 ounce) cans whole pickled beets, juice reserved, 1 onion, chopped, 1 cup white sugar and ¾ cup cider vinegar, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.

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🔗 Recipe adapted from AllRecipes

#Lunch

📊 At a Glance

Serves 8

Difficulty Medium

🛒 Ingredients

8 eggs

2 (15 ounce) cans whole pickled beets, juice reserved

1 onion, chopped

1 cup white sugar

3/4 cup cider vinegar

1/2 teaspoon salt

1 pinch ground black pepper

2 bay leaves

12 whole cloves

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 252

% Daily Value*

Total Fat 5.2g 7%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 498mg 22%

Total Carbohydrate 44.9g 16%

Dietary Fiber 3.5g 13%

Total Sugars 26g

Protein 7.4g 15%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Place eggs in saucepan and cover with water.

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.

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.