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Pickled Eggs And Beets

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Ingredients

Adjust Servings:
10 eggs
1 (15 ounce) can sliced beets, with liquid
3/4 cup white vinegar
1/4 cup white sugar
1/2 cup water
salt and pepper
1/2 teaspoon ground cinnamon (optional)

Nutritional information

115.5
Calories
45 g
Calories From Fat
5 g
Total Fat
1.6 g
Saturated Fat
211.5 mg
Cholesterol
104.1 mg
Sodium
9.8 g
Carbs
0.9 g
Dietary Fiber
8.9 g
Sugars
7 g
Protein
127g
Serving Size

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Pickled Eggs And Beets

Features:
    Cuisine:

    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!

    • 270 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    Pickled Eggs and Beets, 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!, 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!, 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!


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    Steps

    1
    Done

    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
    Done

    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 Jar Pour Over Eggs. Cover, and Chill For 3 Days.

    Avatar Of Max Davis

    Max Davis

    Salad sorceress crafting fresh and flavorful salads that satisfy and nourish.

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