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Pickled Eggs and Beets

Total Time

Prep: 15 min. + chilling

Makes

8 servings

This is a popular dish, especially at Eastertime when hard-cooked eggs are abundant.—Ellen Benninger, Stoneboro, Pennsylvania

Ingredients

  • 1 can (14-1/2 ounces) sliced beets
  • 1/2 cup sugar
  • 1/4 cup white vinegar
  • 1/2 cinnamon stick
  • 6 whole cloves, optional
  • 8 hard-boiled large eggs, peeled

Directions

  1. Drain beets, reserving juice. Add enough water to juice to measure 3/4 cup; place in saucepan. Add sugar, vinegar, cinnamon stick and cloves if desired; bring to a boil. Remove from the heat.
  2. Place eggs in a bowl; top with beets. Pour liquid over all. Cover and chill for 4 hours or overnight. Remove the cinnamon stick and cloves before serving.

Nutrition Facts

1 each: 142 calories, 5g fat (2g saturated fat), 212mg cholesterol, 162mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 7g protein.

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