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

TOTAL TIME: Prep: 15 min. + chilling YIELD: 8 servings.

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

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.

Nutrition Facts

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

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