Pennsylvania Dutch Pickled Beets & Eggs Recipe

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Servings: 4

Ingredients

Cost per serving $1.90 view details

Directions

  1. 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%
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