Amish Pickled Eggs and Beets

Amish Pickled Eggs and Beets are a traditional Pennsylvania Dutch dish, often enjoyed as a tangy and colorful addition to meals.

This is vegetarian and gluten free recipe. Dish can be prepared in 95 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.

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Medium

Amish Pickled Eggs and Beets

Cooking Method: Boiling, Pickling Cuisine: American, Amish Courses: Any, Appetizer, Side Dish Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 60 min Total Time 1 hr 35 mins

Servings: 4 Calories: 600

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Beets
• 4 large Hard-boiled Eggs
• 1 cup White Vinegar
• 2 tablespoon Sugar
• 1 cup Water
• 1 teaspoon Salt
• 4 piece Whole Cloves

Instructions

1. In a saucepan, combine the white vinegar, sugar, water, salt, and whole cloves. Bring to a boil.
2. Meanwhile, peel and slice the beets into thin rounds.
3. Add the beets to the boiling liquid and simmer for 10 minutes.
4. Remove the saucepan from heat and let it cool for 5 minutes.
5. In a separate container, carefully place the hard-boiled eggs.
6. Pour the pickling liquid along with the beets over the eggs.
7. Cover the container and refrigerate for at least 1 hour.
8. Serve the pickled eggs and beets as a side dish or appetizer.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 20g7%

Sugars 15g

Protein 7g15%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.