Pickled Eggs

Pickled Eggs
Special Recipe : Pickled Eggs

Summary

Pickled Eggs

This pickled egg recipe is one that my Dad has made for years. It takes 5 days before they are ready to eat, but they are well worth the wait!

Servings 0}

Integrated

  • 1 (15 ounce) can red beets
  • 1/4 cup brown sugar
  • 1/2 cup white vinegar
  • 1/2 cup cold water
  • 1/2 teaspoon salt
  • 4 eaches whole cloves
  • 1 small cinnamon stick
  • 6 large eggs hard-cooked eggs

Directions

  1. Pour the beet juice into a medium-size pot. Stir in the brown sugar, vinegar, water, salt, cloves, and the cinnamon stick. Place the pot over a medium heat for 8 minutes, stirring occasionally.

  2. Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.

  3. Place the hard cooked eggs (with the shells removed) in a container with a tight-fitting lid.Pour the liquid and beets into the container with the eggs. Store the container in the refrigerator for approximately 5 days before eating.

Per Serving:

  • 130.9 calories
  • protein 6.9g 14% DV
  • carbohydrates 15.1g 5% DV
  • fat 5.1g 8% DV
  • cholesterol 186mg 62% DV
  • sodium 368.3mg 15% DV.

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