Pennsylvania dutch pickled eggs

Name: Pennsylvania dutch pickled eggs
Total time: 45 min
Yield: 12 servings
Ingredients: 946.35 g beets; 358.5 ml cider vinegar; 12 free range eggs; 300 g cane sugar; 1 onion; 1 tsp salt

Pennsylvania Dutch Pickled Eggs is a tangy and flavorful side dish. It is suitable for gluten-free, dairy-free, and lacto-ovo vegetarian diets. This dish is ideal to prepare for picnics or potlucks with a unique twist.

Ingredients

beets

946.35 g

cider vinegar

358.5 ml

free range eggs

cane sugar

300 g

onion

salt

1 tsp

Method

Drain liquid from the beets into saucepan.
Place beets, onions, and eggs into a large bowl or jar.
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.
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:

203 kcal

Carbs

33 g

Fat

4 g

Protein

6 g

Share recipe: