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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (223g)|
|Recipe Makes: 1|
|Calories from Fat: 38 (8%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 84.5mg||3 %|
|Potassium 390.1mg||10 %|
|Total Carbohydrate 122.9g||36 %|
|Dietary Fiber 8.6g||34 %|
|Sugars, other 114.3g|
|Protein 1.5g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 498
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!