pickled eggs and beats
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 eggs2 (15 ounce) cans whole pickled beets,juice reserved1 white onion, chopped1 cup white sugar 3/4 cup cider vinegar1/2 teaspoon salt1 pinch ground black pepper2 bay leaves12 whole cloves
Directions:
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.
2. Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside.
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.
4. Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.
Number of Servings: 8
Recipe submitted by SparkPeople user KMARIA187.
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.
2. Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside.
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.
4. Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.
Number of Servings: 8
Recipe submitted by SparkPeople user KMARIA187.
Nutritional Info Amount Per Serving
- Calories: 237.2
- Total Fat: 5.8 g
- Cholesterol: 226.1 mg
- Sodium: 382.1 mg
- Total Carbs: 40.5 g
- Dietary Fiber: 2.0 g
- Protein: 7.5 g
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