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    130

Beet-Pickled Eggs

 1 Ratings
1 Comments
  • Prep Time 15 min
  • Total Time 5 hr 15 min
  • Servings 4
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    130

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

No nutrition information available for this recipe.

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