My Pennsylvania Dutch grandmother, Florence Walter, used to make these. They are especially great for picnics. The combination of pickled eggs, beets, and onions is really something special. A great way to use up left-over Easter-eggs too!
Ingredients
- 1 (15 ounce) can beets
- 1 onion, thinly sliced
- 12 hard cooked eggs, shelled and left whole
- ¼ cup white sugar
- ½ cup vinegar
Directions
Step 1
Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
Step 2
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.
Step 3
Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 108 | |
% Daily Value * | |
Total Fat5g | 7% |
Saturated Fat2g | 8% |
Cholesterol212mg | 71% |
Sodium112mg | 5% |
Total Carbohydrate8g | 3% |
Dietary Fiber1g | 2% |
Total Sugars7g | |
Protein7g | |
Vitamin C2mg | 9% |
Calcium34mg | 3% |
Iron1mg | 5% |
Potassium132mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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