Pickled Beets & Purple Eggs Recipe
Servings: 8
Ingredients
- 6 c. diced cooked beets
- 6 to 12 hard boiled Large eggs, peeled
- 2 c. water
- 1 1/2 c. white vinegar
- 1 1/2 c. sugar
- 1 cinnamon stick
- 20 whole cloves
- 5 allspice berries
Directions
- Put beets and Large eggs in large glass jar. Combine remaining ingredients in a saucepan and heat. Pour the brine over beets and Large eggs. Store in refrigerator for 1 or possibly 2 days before eating. The Large eggs will keep 1 week and the beets for 2 weeks. Yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 8 servings | |
| Calories 265 | |
| Calories from Fat 50 | 19% |
| Total Fat 5.62g | 7% |
| Saturated Fat 1.71g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 210mg | 70% |
| Sodium 122mg | 5% |
| Potassium 332mg | 9% |
| Total Carbs 45.76g | 12% |
| Dietary Fiber 2.3g | 8% |
| Sugars 42.85g | 29% |
| Protein 7.4g | 12% |
