Pickled Eggs Recipe
Servings: 2
Ingredients
- Juice from 1 pound can of beets
- 1 c. vinegar
- 1/2 c. light brown sugar
- 6 whole cloves
- 1 stick cinnamon
- Hard-boiled Large eggs, # desired
Directions
- In saucepan add in juice and everything but beets and Large eggs. Slowly boil, stirring a few times and boil for 10 min. Remove cloves and cinnamon. Pour warm mix over the Large eggs. Put beets on top. The longer the Large eggs set the more pickled they will get.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 2 servings | |
| Calories 266 | |
| Calories from Fat 14 | 5% |
| Total Fat 1.56g | 2% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 43mg | 2% |
| Potassium 210mg | 6% |
| Total Carbs 58.39g | 16% |
| Dietary Fiber 0.5g | 2% |
| Sugars 56.19g | 37% |
| Protein 1.78g | 3% |
