Pennsylvania dutch pickled eggs
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
1 quart
cider vinegar
1.5 cups
free range eggs
12
cane sugar
1.5 cups
onion
1
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:
Carbs
33 g
Fat
4 g
Protein
6 g
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