Pickled Eggs

Pickled Eggs

by Teresa Ruiz 2 years ago
4.3 (9)
10 minutes
130.9 kcal
15.1 g carbs
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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. 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. 2. Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.
  3. 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