Pickled Eggs And Red Beets Recipe

Name: Pickled Eggs And Red Beets
Ingredients: 2 c. (about 1 lb.) young beets; 1/4 c. brown sugar; 1/2 c. vinegar; 1/2 c. cool water; 1/2 teaspoon salt; Small piece stick cinnamon; 3 or possibly 4 whole cloves; 6 hard cooked Large eggs

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Servings: 2

Ingredients

Cost per serving $0.81 view details

2 c. (about 1 lb.) young beets
1/4 c. brown sugar
1/2 c. vinegar
1/2 c. cool water
1/2 teaspoon salt
Small piece stick cinnamon
3 or possibly 4 whole cloves
6 hard cooked Large eggs

Directions

Wash beets; cut off leaves and stems, leaving about 1 inch of the root end. Cook till tender. Drain and skin. Boil together for 10 min all other ingredients except the Large eggs. Let the beets stand in this liquid for several days. Add in whole, hard cooked, shelled Large eggs to the liquid and let stand in refrigerator for 2 days.
I usually buy canned pickled beets and just add in the boiled Large eggs. Very colorful to serve at Easter.

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Amount Per Serving	%DV
Serving Size 296g
Recipe makes 2 servings
Calories 331
Calories from Fat 134	40%
Total Fat 14.87g	19%
Saturated Fat 4.63g	19%
Trans Fat 0.0g
Cholesterol 625mg	208%
Sodium 804mg	34%
Potassium 288mg	8%
Total Carbs 29.21g	8%
Dietary Fiber 0.3g	1%
Sugars 28.08g	19%
Protein 18.68g	30%

Pickled Eggs And Red Beets Recipe

Ingredients