Pickled Beets And Eggs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | 16 oz. sliced red beets | |
| 1 | c | Cider vinegar |
| 1/4 | c | Sugar |
| 12 | Hard boiled eggs, shells | |
| removed | ||
| 1 | t | Salt |
| 1/8 | t | Ground cloves |
| 1 | Onion, sliced |
INSTRUCTIONS
Drain beets; reserve 1 cup juice. In saucepan combine vinegar, sugar, salt, cloves, onion and juice. Bring to a boil, stirring occasionally. Add the beets; simmer uncovered for 10 minutes. Put the shelled eggs into a wide-mouth half-gallon jar. Pour in beets and liquid. Cool, cover and refrigerate for AT LEAST 24 hours. Turn jar occasionally to mix ingredients so eggs pickle evenly. Posted to Recipe Archive - 23 Mar 97 by ted by: ajewell@sound.net on Mar 23, 9
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Nutrition (calculated from recipe ingredients)
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Calories: 289
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2343mg
Potassium: 339.4mg
Carbohydrates: 62.6g
Fiber: 2g
Sugar: 55.5g
Protein: 1.2g