Beet Pickled Eggs Recipe
Servings: 1
Ingredients
- 12 x hard boiled Large eggs peeled
- 1 1/2 c. cider vinegar
- 1 c. beet juice
- 8 whl peppercorns (8 to 10)
- 3 whl cloves
- 3 x cloves garlic (3 to 4)
- 1 x bay leaf
- 1 tsp sugar
- 1/2 tsp salt
- 1/8 tsp grnd allspice
- 2 sprg fresh dill Makes 1 Dozen Pickled Large eggs
Directions
- Pack peeled Large eggs in a clean one qt jar.
- Combine remaining ingredients, except dill in a saucepan and bring to a boil. Reduce heat and simmer for 3-5 min. Pour warm mix over Large eggs, add in dill and cover tightly. Chill for at least 2 days before serving. Will keep for about 2 weeks in the refrigerator.
- While pickled Large eggs may be a favorite bar snack in much of the world, they also make a delicious way to use up leftover Easter Large eggs as well as a terrific addition to picnics.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 907g | |
| Calories 940 | |
| Calories from Fat 511 | 54% |
| Total Fat 56.72g | 71% |
| Saturated Fat 17.45g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 2239mg | 746% |
| Sodium 1841mg | 77% |
| Potassium 999mg | 29% |
| Total Carbs 20.13g | 5% |
| Dietary Fiber 1.8g | 6% |
| Sugars 11.66g | 8% |
| Protein 67.33g | 108% |
