Pickled Eggs and Beets Recipe
- 1 can (14-1/2 ounces) sliced beets
- 1/2 cup sugar
- 1/4 cup white vinegar
- 1/2 cinnamon stick
- 6 whole cloves, optional
- 8 hard-cooked eggs, shelled
- 1. Drain beets, reserving juice. Add enough water to juice to measure 3/4 cup; place in saucepan. Add sugar, vinegar, cinnamon stick and cloves if desired; bring to a boil. Remove from the heat.
- 2. Place eggs in a bowl; top with beets. Pour liquid over all. Cover and chill for 4 hours or overnight. Remove the cinnamon stick and cloves before serving. Yield: 8 servings.
1 serving (1 each) equals 142 calories, 5 g fat (2 g saturated fat), 212 mg cholesterol, 162 mg sodium, 17 g carbohydrate, 1 g fiber, 7 g protein.
Reviews for Pickled Eggs and Beets
"This recipe is easy and very good. I added a dash of ground cloves and cinnamon, the results were perfect"
"Saved to my recipe box, printed and e-mailed to relatives and friends all over the United States!!I hardly remember Grandma making these, and it all came back to me when I saw the recipe! I'll be making these real soon!Thanks Ellen"
"This is a wonderful dish to serve at Easter. Tastes just like my mother used to make!Nancy Cripe, Delphi"
"These were a holiday treat at our house growing up. Oh how our eyes lit up when they came to the table. This recipe is just perfect! As the cook, I keep a gallon jar of them in the fridge at all times!"