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Pickled Eggs And Red Beets Recipe
|Small beets||2 Bunch (200 gm) (Young Variety)|
|Water||1⁄2 Cup (8 tbs)|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Firmly packed light brown sugar||1⁄4 Cup (4 tbs)|
|Pickling spice||1 Teaspoon|
|Hard-cooked eggs||6 , shelled|
Serving size: Complete recipe
Calories 880 Calories from Fat 330
% Daily Value*
Total Fat 37 g56.4%
Saturated Fat 11.2 g56.2%
Trans Fat 0 g
Cholesterol 1450.2 mg
Sodium 1097.8 mg45.7%
Total Carbohydrates 85 g28.3%
Dietary Fiber 8.7 g34.6%
Sugars 72.7 g
Protein 47 g93.6%
Vitamin A 41.5% Vitamin C 18.8%
Calcium 28.4% Iron 36.9%
*Based on a 2000 Calorie diet
Skin and put in a deep bowl.
Bring water, vinegar, sugar, spices and salt to a boil.
Pour over beets and let stand overnight.
Place eggs in the mixture, making sure eggs are completely covered with liquid.
Let stand in refrigerator for 2 or 3 days before serving.