This is a popular dish, especially at Eastertime when hard-cooked eggs are abundant.—Ellen Benninger, Stoneboro, Pennsylvania
Pickled Eggs and Beets
Pickled Eggs and Beets
Prep Time
15 min
Yield
8 servings
Ingredients
- 1 can (14-1/2 ounces) sliced beets
- 1/2 cup sugar
- 1/4 cup white vinegar
- 1/2 cinnamon stick
- 6 whole cloves, optional
- 8 hard-boiled large eggs, peeled
Directions
- Drain beets, reserving juice. Add enough water to juice to measure 3/4 cup; place in saucepan. Add sugar, vinegar, cinnamon stick and cloves if desired; bring to a boil. Remove from the heat.
- Place eggs in a bowl; top with beets. Pour liquid over all. Cover and chill for 4 hours or overnight. Remove the cinnamon stick and cloves before serving.
Nutrition Facts
1 each: 142 calories, 5g fat (2g saturated fat), 212mg cholesterol, 162mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 7g protein.
Loading Popular in the Community
Loading Reviews
