Pennsylvania Dutch Pickled Eggs

Pennsylvania Dutch Pickled Eggs takes about 45 minutes from beginning to end. This side dish has 203 calories, 7g of protein, and 4g of fat per serving. This recipe serves 12 and costs 84 cents per serving. Only a few people made this recipe, and 2 would say it hit the spot. This recipe from Foodista requires onion, cider vinegar, table salt, and granulated sugar. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. With a spoonacular score of 33%, this dish is rather bad. Users who liked this recipe also liked Pennsylvania Dutch Red Beet Eggs and Pickled Beets, Pickled Eggs and Red Beets, Pennsylvania Dutch Style, and Pennsylvania Dutch Pickled Hard Boiled Eggs And Red Beets.

Servings: 12

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Drain liquid from the beets into saucepan.
2. Place beets, onions, and eggs into a large bowl or jar.
3. Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes.
4. Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or jar and refrigerate. Refrigerate for at least one day; the longer they are allowed to sit the better they will taste.

 

Step by step:

1. Drain liquid from the beets into saucepan.

2. Place beets, onions, and eggs into a large bowl or jar.

3. Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes.

4. Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or jar and refrigerate. Refrigerate for at least one day; the longer they are allowed to sit the better they will taste.

Nutrition Information:

covered percent of daily need