Pennsylvania Dutch Pickled Beets and Eggs

A gift from the Amish.

Step: 1

Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.

Step: 2

Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside.

Step: 3

In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes.

Step: 4

Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.

Per Serving: 252 calories; protein 7.4g; carbohydrates 44.9g; fat 5.2g; cholesterol 186mg; sodium 498.3mg.

Deciding stay in and cook your dinner instead of eat in the evening out is already a process in the right direction if you’re focusing on eating healthier. There’s no best way to know exactly what’s happen into the food you’re eating than by making it homemade Mastering the main dish is only half the battle , like that . And once you’ve perfected your chicken, steak, or fish, that is time to make your attention to the ever- important side dishes.

A side dish would easily derail your health goals, as sugar , sodium, fat, and calories would all get rather high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .