Pickled Eggs and Beets

Name: Pickled Eggs and Beets
Prep time: 15 min
Total time: 15 min
Yield: 8 servings.
Ingredients: 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

This is a popular dish, especially at Eastertime when hard-cooked eggs are abundant.—Ellen Benninger, Stoneboro, Pennsylvania

Ingredients

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

Directions

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 Facts

1 each: 142 calories, 5g fat (2g saturated fat), 212mg cholesterol, 162mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 7g protein.

Reviews

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Average Rating:

wombie

Jan 27, 2015

This recipe is easy and very good. I added a dash of ground cloves and cinnamon, the results were perfect
kitzer

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
ncripe

Apr 7, 2009

This is a wonderful dish to serve at Easter. Tastes just like my mother used to make!Nancy Cripe, Delphi
BarbaraJeanne

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!