Spicy Pickled Eggs
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 84.6
- Total Fat: 5.0 g
- Cholesterol: 212.7 mg
- Sodium: 82.8 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 0.4 g
- Protein: 6.3 g
View full nutritional breakdown of Spicy Pickled Eggs calories by ingredient
Introduction
My Mom always pickled herown beets from her garden but I didn't have this options so I started with canned beets from the store. I subtracted half of the sodium from the beets because I don't drink the juice. I did not calculate the pickling spice because I could not find the nutrtional value anywhere. My Mom always pickled herown beets from her garden but I didn't have this options so I started with canned beets from the store. I subtracted half of the sodium from the beets because I don't drink the juice. I did not calculate the pickling spice because I could not find the nutrtional value anywhere.Number of Servings: 36
Ingredients
-
2 cans whole beets (can use sliced)
1 tbsp pickling spice
1 tsp garlic powder
2 bay leaves
1 tsp red pepper flakes
1 cup sliced onion
2 cups cider vinegar
1 cup Splenda
36 large hard boiled eggs
Directions
In a glass gallon jar (or one you don't care if it gets stained) add everything but eggs. Taste and adjust as needed. Put lid on and place in frig for at least 2-3 days. .
Boil eggs and peel. Add to pickled beet jar. Add enough water to cover eggs completely. This will be full to the top. Return to frig and wait at least 5 days fefore eating if you can.
The onions are great on sandwichs.
Serves 36
Number of Servings: 36
Recipe submitted by SparkPeople user HOLLYSNOWWOMAN.
Boil eggs and peel. Add to pickled beet jar. Add enough water to cover eggs completely. This will be full to the top. Return to frig and wait at least 5 days fefore eating if you can.
The onions are great on sandwichs.
Serves 36
Number of Servings: 36
Recipe submitted by SparkPeople user HOLLYSNOWWOMAN.