Pickled Eggs And Beets
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Appetizers, Eggs, Holiday, Pickles, Relishes | 6 | Servings | |
INGREDIENTS
| 2 | Small red beets | |
| 6 | Hard boiled eggs, shelled | |
| 1/2 | c | Cold water |
| 1/4 | c | Brown sugar |
| 1/2 | c | Vinegar |
INSTRUCTIONS
Boil the red beets until tender and then skin. 2. Place the skinned beets in a pan and add the sugar, vinegar and water.Boil for 10 minutes. Let the cooked beets stand in the broth for several days, two or three, in the refrigerator. 4. Hard boil the eggs, cool, shell and then add to the liquid. Store in the refrigerator for at least two days before using. 5. Use the eggs and beets within a month. Store in the refrigerator.
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Nutrition (calculated from recipe ingredients)
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Calories: 127
Calories From Fat: 55
Total Fat: 6g
Cholesterol: 212.1mg
Sodium: 74.7mg
Potassium: 91.6mg
Carbohydrates: 9.7g
Fiber: 0g
Sugar: 9.5g
Protein: 7.2g