Pickled Beets and Eggs

Name: Pickled Beets and Eggs Recipe
Yield: 12
Ingredients: 12 medium size hard-boiled eggs; 1 1/2 cup vinegar; 1/2 cup sugar; 15 ounce can sliced beets with juice; 1/2 teaspoon salt

Number of Servings: 12

Ingredients

12 medium size hard-boiled eggs1 1/2 cup vinegar1/2 cup sugar15 ounce can sliced beets with juice1/2 teaspoon salt

Directions

Drain beets reserving liquid. Put the eggs and beets in jar. Mix all remaining ingredients including the beet juice in a saucepan. Bring to boil, reduce heat, simmer for five minutes. Pour over the beets and eggs. Refrigerate at least 24 hours before eating.

Number of Servings: 12

Recipe submitted by SparkPeople user PENNYD.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 125.3
Total Fat: 4.4 g
Cholesterol: 187.0 mg
Sodium: 298.5 mg
Total Carbs: 15.3 g
Dietary Fiber: 0.6 g
Protein: 5.5 g

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