Pennsylvania Dutch Red Beet Eggs Recipe

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Ingredients:

Serving

1 1/2 dozen eggs
2 (15 oz) cans beets , with juice
1 onion
1 cup cider vinegar
1 tbsp sugar
1/2 tsp salt

Directions:

Hard Boil Eggs.
Slice onion thinly.
In a sauce pan combine beets (with juice), onion sugar, water and salt.
Add vinegar here?.
Bring to boil and simmer 10 minutes.
After eggs are cooled, shell them and place in a large jar.
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).
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.
Enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	28.3 Kcal (118 kJ)
Calories from fat	7.5 Kcal
		% Daily Value*
Total Fat	0.83g	1%
Cholesterol	27.5mg	9%
Sodium	147.61mg	6%
Potassium	69.42mg	1%
Total Carbs	2.88g	1%
Sugars	1.8g	7%
Dietary Fiber	0.43g	2%
Protein	1.25g	2%
Vitamin C	1.2mg	2%
Iron	0.2mg	1%
Calcium	9.1mg	1%

Amount Per 100 g
Calories	60.06 Kcal (251 kJ)
Calories from fat	15.92 Kcal
		% Daily Value*
Total Fat	1.77g	1%
Cholesterol	58.37mg	9%
Sodium	313.28mg	6%
Potassium	147.33mg	1%
Total Carbs	6.12g	1%
Sugars	3.82g	7%
Dietary Fiber	0.92g	2%
Protein	2.65g	2%
Vitamin C	2.5mg	2%
Iron	0.5mg	1%
Calcium	19.3mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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