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pennsylvania-dutch-pickled-beets-and-eggs-recipe

Pennsylvania Dutch Pickled Beets and Eggs Recipe

A traditional Pennsylvania Dutch recipe featuring pickled beets and eggs. Perfect for a tangy snack or side dish.
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Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Side Dish
Cuisine: Pennsylvania Dutch
Servings: 6 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 6 eggs hard-boiled and peeled
  • 2 cups cooked beets sliced
  • 1 cup sugar
  • 1 cup vinegar
  • 1 cup water
  • 1 teaspoon salt

Instructions 

  1. 1. In a saucepan, combine sugar, vinegar, water, and salt. Bring to a boil, stirring until sugar is dissolved.
  2. 2. Place eggs and beets in a large jar.
  3. 3. Pour the hot liquid over the eggs and beets. Seal the jar and refrigerate for at least 24 hours before serving.

Nutritional Value

Calories: 150kcal | Carbohydrates: 30g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 186mg | Sodium: 300mg | Potassium: 200mg | Fiber: 2g | Sugar: 25g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 1mg

Keywords

Pickled Beets, Pickled Eggs
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