Pickled Eggs and Beets
Total TimePrep: 15 min. + chilling
- 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-boiled large eggs, peeled
- 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.
- 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.
Nutrition Facts1 each: 142 calories, 5g fat (2g saturated fat), 212mg cholesterol, 162mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 7g protein.
Jan 27, 2015
This recipe is easy and very good. I added a dash of ground cloves and cinnamon, the results were perfect
Aug 11, 2011
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
Apr 7, 2009
This is a wonderful dish to serve at Easter. Tastes just like my mother used to make!Nancy Cripe, Delphi
Apr 13, 2008
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!
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