| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Dutch | Eggs, Penndutch, Pickles, Vegetables | 1 | Servings |
INGREDIENTS
| Beets | ||
| Egg, hard boiled | ||
| 1/4 | c | Brown sugar |
| 1/2 | c | Vinegar |
| 1/2 | c | Water, cold |
| 1 | Cinnamon, stick | |
| 3 | Cloves, whole |
INSTRUCTIONS
Boil young beets until tender. Skin and cover with liquid made by combining the brown sugar, vinegar, water, a small piece of cinnamon, and 3 or 4 whole cloves. Let beets stand in this mixture for several days. Remove and add whole hard boiled shelled eggs to the liquid and let pickle for 2 days before using. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 453
Calories From Fat: 113
Total Fat: 12.6g
Cholesterol: 424.3mg
Sodium: 235.2mg
Potassium: 558.2mg
Carbohydrates: 65.7g
Fiber: 3.7g
Sugar: 60.2g
Protein: 15.9g