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pennsylvania-dutch-pickled-beets-and-eggs-recipe

Pennsylvania Dutch Pickled Beets and Eggs Recipe

Classic Pennsylvania Dutch recipe for pickled beets and eggs.
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Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Side Dish
Cuisine: American
Servings: 8 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

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

Instructions 

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

Nutritional Value

Calories: 150kcal | Carbohydrates: 30g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 186mg | Sodium: 300mg | Potassium: 200mg | Fiber: 2g | Sugar: 25g | Vitamin A: 100IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg

Keywords

Pickled Beets, Pickled Eggs
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