1/1 Photo of Amish Pickled Eggs and Beets
This is an easy recipe that my grandmother used to serve in the spring. My brother still refers to this dish as "Easter eggs". Slices of onion or hot pepper may also be added to the pickling liquid with the beets and eggs.
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- 1Boil first four ingredients gently for 5 minutes.
- 2Cool the liquid then pour over eggs and beets, cover and let stand overnight (or up to three days) in the refrigerator.
- 3To serve, cut eggs in half or quarters.
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Nutritional Facts for Amish Pickled Eggs and Beets
Serving Size: 1 (180 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 186.9
- Calories from Fat 48
- Total Fat 5.4 g
- Saturated Fat 1.6 g
- Cholesterol 186.5 mg
- Sodium 511.7 mg
- Total Carbohydrate 26.0 g
- Dietary Fiber 1.4 g
- Sugars 24.1 g
- Protein 7.5 g
The following items or measurements are not included: