Beet-Pickled Eggs

Beet-Pickled Eggs

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

Prep Time

15

Minutes

Total Time

5:15

Hrs:Mins

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Recipe can easily be doubled or tripled.
Use beet-pickled eggs to make deviled eggs.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.