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-boiled large eggs, peeled
- 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 each: 142 calories, 5g fat (2g saturated fat), 212mg cholesterol, 162mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 7g 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!"