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Nutrition Facts

Serving Size 1 (128g)

Recipe makes 10 servings

Calories 115
Calories from Fat 45 (39%)
Amount Per Serving %DV
Total Fat 5.0g 7%
Saturated Fat 1.6g 7%
Monounsaturated Fat 1.9g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 211mg 70%
Sodium 104mg 4%
Potassium 210mg 6%
Total Carbohydrate 9.8g 3%
Dietary Fiber 0.9g 3%
Sugars 8.9g
Protein 7.0g 14%

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Pickled Eggs and Beets

Recipe #164114 | 4¼ hours | 10 min prep | add private note
(1) RATE IT NOW Print Recipe

By: Little Bee
Apr 12, 2006

Easy and simple way to make pickled beets and eggs. You can double the recipe for larger gatherings. My Grandmother is ffrom PA Dutch country and this is hoew she makes these Easter-time favorites!

SERVES 10 (change servings and units)

Ingredients

Directions

  1. 1
    Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container.
  2. 2
    In a saucepan, combine beets, vinegar, sugar, water and cinnamon. Bring to a boil, and stir until sugar is dissolved. Place eggs in a large plastic container or jarPour over eggs. Cover, and chill for 3 days.

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Featured Reviews for This Recipe

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From: luvinlif2k

On Jun 19, 2007

These were just what I was looking for and just like I remember them from Mom's (PA Dutch Country). I doubled the ingredients and it turned out vonderful goot! Thanks for posting!

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