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Recipe Name: Beet Pickled Eggs Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 6

1 Jar, 16 Oz pickled beets or
sweet pickles
6 Hard cooked eggs
Drain beets, reserving liquid. Cover and refrigerate beets. Pour
reserved beet liquid over eggs in sealable container. Cover.
Refrigerate several hours or overnight, turning eggs occasionally, if
necessary, to pickle evenly. Remove eggs from liquid and drain. TO
serve: Cut eggs in half length. Serve with reserved beets if desired.
Serves 6 NOTES : Tootie Notes: This is a standard for us on the 4th of
July. I serve in a pretty footed cut glass jar. The red blends with my
red, white and blue color scheme plus these go well with bar b que as
an added side dish for the meat. Set them out at the last minute-they
taste better well chilled. If I have the time, I will set the
contained down in the tub of ice with the drinks and other items. The
icy container with ice cold eggs, so good. The sweet pickled eggs are
good also, but prefer the beet pickled eggs. These look just as well
in an old half gallon jar. Recipe by: Texas Egg Council Posted to
Bakery-Shoppe Digest V1 #218 by Bill Spalding <> on
Sep 04, 1997

Nutrition (calculated from recipe ingredients)
Calories: 88
Calories From Fat: 55
Total Fat: 6g
Cholesterol: 212.1mg
Sodium: 70.5mg
Potassium: 71.7mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 7.2g

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