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Pennsylvania Dutch Pickled Eggs

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.67

$1.67 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 vegetarian,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian side dish
spoonacular Score:39%

Spoonacular Score: 39%

 

Pennsylvania Dutch Pickled Eggs might be just the side dish you are searching for. Watching your figure? This gluten free, dairy free, and vegetarian recipe has 403 calories, 14g of protein, and 9g of fat per serving. This recipe serves 12 and costs $1.67 per serving. Not a lot of people made this recipe, and 2 would say it hit the spot. If you have beets, cider vinegar, table salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 41%. This score is solid. Try Pickled Eggs and Red Beets, Pennsylvania Dutch Style, Pennsylvania Dutch Red Beet Eggs and Pickled Beets, and Pennsylvania Dutch Pickled Hard Boiled Eggs And Red Beets for similar recipes.

Ingredients

Servings:
1 quart
1 quart beets
beets
1.5 cups
1.5 cups cider vinegar
cider vinegar
12
12  cooked eggs
cooked eggs
1.5 cups
1.5 cups granulated sugar
granulated sugar
1
1  onion
onion
1 tsp
1 tsp table salt
table salt
1 quart beets
1 quart
beets
1.5 cups cider vinegar
1.5 cups
cider vinegar
12  cooked eggs
12
cooked eggs
1.5 cups granulated sugar
1.5 cups
granulated sugar
1  onion
1
onion
1 tsp table salt
1 tsp
table salt
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Equipment

sauce pan
sauce pan
bowl
bowl
sauce pan
sauce pan
bowl
bowl


Instructions

  1. Drain liquid from the beets into saucepan.
  2. Place beets, onions, and eggs into a large bowl or jar.
  3. 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.
  4. Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or jar and refrigerate. Refrigerate for at least one day; the longer they are allowed to sit the better they will taste.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.84
Ingredient
1 quart beets
1.5 cups cider vinegar
12 cooked eggs
1.5 cups granulated sugar
1 onion
Price
$5.26
$1.34
$2.88
$0.41
$0.24
$10.13
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Nutritional Information

Quickview
203k Calories
6g Protein
4g Total Fat
33g Carbs
6% Health Score
Limit These
Calories
203k
10%

Fat
4g
7%

  Saturated Fat
1g
9%

Carbohydrates
33g
11%

  Sugar
30g
34%

Cholesterol
163mg
55%

Sodium
319mg
14%

Get Enough Of These
Protein
6g
14%

Folate
108µg
27%

Selenium
14µg
20%

Manganese
0.36mg
18%

Vitamin B2
0.24mg
14%

Phosphorus
123mg
12%

Potassium
352mg
10%

Fiber
2g
9%

Iron
1mg
8%

Vitamin B5
0.81mg
8%

Vitamin B6
0.14mg
7%

Vitamin B12
0.39µg
7%

Magnesium
25mg
6%

Vitamin D
0.88µg
6%

Zinc
0.87mg
6%

Vitamin C
4mg
6%

Vitamin A
263IU
5%

Copper
0.1mg
5%

Calcium
41mg
4%

Vitamin E
0.5mg
3%

Vitamin B1
0.05mg
3%

Vitamin B3
0.31mg
2%

covered percent of daily need

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