Pennsylvania Dutch Pickled Beets and Eggs

Pennsylvania Dutch Pickled Beets and Eggs

96

"A gift from the Amish."

Ingredients

{{adjustedServings}} servings 252 cals
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Nutrition

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  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 498 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

  1. Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
  2. Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside.
  3. In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes.
  4. Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.
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Reviews

96
  1. 120 Ratings

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Excellent recipe! As a child growing up, my mom made pickled eggs and beets each year as part of our Easter tradition. I always looked forward to them, and I wanted to find a recipe that match...

Was ok but I still prefer using jars of pickled beets, the store brand is usually best but pick whichever looks more deep purple. For 6-7 eggs I simmer only 1/4 cup sugar and 1/4 cup cider vine...

Tasty eggs. The purple color is outrageous! For my taste, a bit too sweet. However, if you put some tobasco on these, the sweet / hot flavor is very, very good. A good recipe for those who like ...