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Beet-Pickled Eggs

Blogger Paula Jones from Bell'alimento shows us how to make beet-pickled eggs.

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  • Prep Time 15 min
  • Total Time 5 hr 15 min
  • Servings 4

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

SAVE ON THIS RECIPE!

LOCATION

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

Expert Tips

Recipe can easily be doubled or tripled.

Use beet-pickled eggs to make deviled eggs.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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