Go Back
–+ servings
pennsylvania-dutch-pickled-beets-and-eggs-recipe

Pennsylvania Dutch Pickled Beets and Eggs Recipe

A traditional Pennsylvania Dutch recipe combining pickled beets and eggs for a tangy, flavorful dish.
Print Recipe Pin This
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Side Dish
Cuisine: Pennsylvania Dutch
Servings: 6 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 6 eggs hard-boiled and peeled
  • 2 cups cooked beets sliced
  • 1 cup vinegar
  • 1 cup water
  • ¾ cup sugar
  • ½ teaspoon salt

Instructions 

  1. 1. In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring until sugar is dissolved.
  2. 2. Place eggs and beets in a jar. Pour the hot liquid over the eggs and beets.
  3. 3. Seal the jar and refrigerate for at least 24 hours before serving.

Nutritional Value

Calories: 150kcal | Carbohydrates: 25g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 186mg | Sodium: 300mg | Potassium: 200mg | Fiber: 2g | Sugar: 20g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 1mg

Keywords

Pickled Beets, Pickled Eggs
Tried this recipe?Let us know how it was!