Pennsylvania Dutch Pickled Beets & Eggs Recipe

click to rate
0 votes | 795 views
Servings: 4


Cost per serving $1.90 view details


  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.


Add the recipe to which day?
« Today - Oct 26 »
Today - Oct 26
Oct 27 - Nov 02
November 3 - 9
November 10 - 16
Please select a day
or Cancel
Loading... Adding to Planner


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%
How good does this recipe look to you?
Click to rate it:

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)


Leave a review or comment