Summary

Pennsylvania Dutch Pickled Eggs might be just the side dish you are searching for. For 84 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 203 calories, 7g of protein, and 4g of fat. This recipe serves 12. 2 people have made this recipe and would make it again. Head to the store and pick up table salt, granulated sugar, eggs, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a not so great spoonacular score of 39%. If you like this recipe, you might also like recipes such as Pickled Eggs and Red Beets, Pennsylvania Dutch Style, Pennsylvania Dutch Red Beet Eggs and Pickled Beets, and Pennsylvania Dutch Pickled Hard Boiled Eggs And Red Beets.

Instructions

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.

Ingredients

• 1 sliced beets
• 2 cider vinegar
• 3 eggs, hard boiled and peeled
• 4 granulated sugar
• 5 onion, sliced
• 6 table salt

Directions

• 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.