Pickled Eggs
Added April 09, 2002 | Recipe #24792
Total Time:
Prep Time:
Cook Time:
Directions:
1
If you need more juice to cover eggs, just remmeber to add equal parts of juice,sugar and vinegar.
2
2 cans whole beets Drain juice in measuring cup you should get about 2/3 cup juice then add 2/3 cups sugar and 2/3 cups cider vinegar in gallon jug mix well then add peeled eggs.
3
Let stand in juice for 2 days enjoy.
4
You can add sliced onions for extra taste.
5
I always add my beets at the end to make sure the eggs are kept under the juice.
Nutritional Facts for Pickled Eggs
Serving Size: 1 (135 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 210.4
-
- Calories from Fat 94
- 44%
- Total Fat 10.5 g
- 16%
- Saturated Fat 3.2 g
- 16%
- Cholesterol 446.6 mg
- 148%
- Sodium 148.6 mg
- 6%
- Total Carbohydrate 14.3 g
- 4%
- Dietary Fiber 0.0 g
- 0%
- Sugars 14.2 g
- 57%
- Protein 13.2 g
- 26%
The following items or measurements are not included:
beet juice
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