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    You are in: Home / Recipes / Pennsylvania Dutch Red Beet Eggs Recipe
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    Pennsylvania Dutch Red Beet Eggs

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    luv2makesoup's Note:

    These are a childhood favorite. This recipe is very popular among the Pennsylvania Dutch. Great for picnics, snacks or even for lunch.

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    Units: US | Metric


    1. 1
      Hard Boil Eggs.
    2. 2
      Slice onion thinly.
    3. 3
      In a sauce pan combine beets (with juice), onion sugar, water and salt.
    4. 4
      Add vinegar here?.
    5. 5
      Bring to boil and simmer 10 minutes.
    6. 6
      After eggs are cooled, shell them and place in a large jar.
    7. 7
      Cool beet mixture a bit and add to jar. (You don't want it boiling when you add it because you may crack your jar).
    8. 8
      Put in refrigerator for at least 24 hours. The longer the eggs are in the juice, the better they'll taste. Best taste after about 3 days.
    9. 9

    Ratings & Reviews:

    • on October 18, 2011


      I made these for a family get-together...only after preparing them, I made DEVILED eggs out of them! Family loved them...and they were quite colorful!

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    • on March 25, 2010


      Thank you soooo much for this recipe. I have missed these since mum passed. These are just like she made I had forgotten how she did it. Thank you for bringing a bit of a smile at the memory

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    • on March 09, 2010


      I have been making these eggs with beets since I was a teenager (a long long time)...glad to see the recipe in Zaar. I was just thinking of making a batch where I could find a jar that would hold a recipe full. I'm originally from New Jersey and my DD taught me. Thanks luv

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Pennsylvania Dutch Red Beet Eggs

    Serving Size: 1 (223 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 183.6
    Calories from Fat 76
    Total Fat 8.5 g
    Saturated Fat 2.7 g
    Cholesterol 327.3 mg
    Sodium 329.3 mg
    Total Carbohydrate 12.9 g
    Dietary Fiber 2.1 g
    Sugars 9.9 g
    Protein 12.7 g

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