Amish Pickled Eggs And Beets Recipe
Servings: 4
Ingredients
- 6 hard-boiled large eggs, shelled
- 1 can sm. round beets
- 1 c. white vinegar
- 1 c. beet juice (add in water, if necessary, to make 1 c.)
- 1/2 c. brown sugar
- 1 teaspoon salt
Directions
- Put together the following:
- Boil gently for 5 min. Cool. Pour over large eggs and beets, cover and let stand overnight in refrigerator. To serve, cut large eggs in half or possibly quarters.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 4 servings | |
| Calories 246 | |
| Calories from Fat 67 | 27% |
| Total Fat 7.45g | 9% |
| Saturated Fat 2.31g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 313mg | 104% |
| Sodium 838mg | 35% |
| Potassium 288mg | 8% |
| Total Carbs 33.4g | 9% |
| Dietary Fiber 1.3g | 4% |
| Sugars 31.54g | 21% |
| Protein 10.0g | 16% |
