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    394

Beet-Pickled Eggs

 2 Ratings
2 Comments
  • Prep Time 15 min
  • Total Time 5 hr 15 min
  • Servings 4
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    394

Hard-boiled eggs pickled in the juice of beets offer an unexpected pop of color and flavor. These are great in your favorite deviled egg recipe, too!

Paula Jones Recipe by Paula Jones
April 24, 2012

Ingredients

4
hard-cooked eggs, peeled
1
can (15 oz) sliced beets
1/4
cup sugar
1/2
cup apple cider vinegar
3
to 4 whole cloves

Directions

  • 1 In pint-size glass jar, place peeled eggs. (A wide-mouth jar works the best.)
  • 2 Into 2-quart saucepan, drain liquid from can of beets. (Reserve beets for another use or discard.) Add sugar, vinegar and cloves. Heat over medium-high heat, stirring to dissolve sugar, until mixture comes to a boil. Remove from heat.
  • 3 Carefully pour hot liquid over eggs. Cool completely, about 1 hour.
  • 4 Cover jar tightly with lid. Refrigerate at least 4 hours before serving.

Expert Tips

Recipe can easily be doubled or tripled.

Use beet-pickled eggs to make deviled eggs.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
164.3
% Daily Value
Total Fat
5.4g
8%
Saturated Fat
1.6g
8%
Cholesterol
186.5mg
62%
Sodium
215.9mg
9%
Total Carbohydrate
21.0g
7%
Dietary Fiber
1.3g
5%
Sugars
20.1g
Protein
7.1g
% Daily Value*:
Vitamin C
5%
5%
Calcium
4.70%
5%
Iron
8%
8%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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