Pickled Eggs
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Description
This pickled egg recipe is one that my Dad has made for years. It takes 5 days before they are ready to eat, but they are well worth the wait!
Ingredients
- 1 (15 ounce) can red beets
- ¼ cup brown sugar
- ½ cup white vinegar
- ½ cup cold water
- ½ teaspoon salt
- 4 whole cloves
- 1 small cinnamon stick
- 6 hard-cooked eggs
Directions
- 1. Pour the beet juice into a medium-size pot. Stir in the brown sugar, vinegar, water, salt, cloves, and the cinnamon stick. Place the pot over a medium heat for 8 minutes, stirring occasionally.
- 2. Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.
- 3. Place the hard cooked eggs (with the shells removed) in a container with a tight-fitting lid. Pour the liquid and beets into the container with the eggs. Store the container in the refrigerator for approximately 5 days before eating.
Nutrition Facts
serving: 6 eggs
calories: 130.9 kcal
carbohydrates: 15.1 g
protein: 6.9 g
saturated fat: 1.6 g
cholesterol: 186 mg
sodium: 368.3 mg
fiber: 1.2 g
sugar: 13.5 g
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