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    You are in: Home / Recipes / Pickled Eggs, Beets and Onions Recipe
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    Pickled Eggs, Beets and Onions

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    • on September 16, 2009

      This is a terrific pickled eggs with beets recipe that is so very simple to make using canned beets instead of fresh like how I normally make. Using canned beets really make sense for pickled eggs like this because beets are secondary player in this recipe. Love the use of juniper berries too. I followed the recipe completely except reduced the sugar just a smidgen only but I don't think that made any difference at all. Overall, I love the taste of these eggs, beets and onion. Served with pickled herring and glass of cabernet from California for a light lunch. Thank you Kathy228 for posting this recipe.

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    Nutritional Facts for Pickled Eggs, Beets and Onions

    Serving Size: 1 (336 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 370.3
    Calories from Fat 109
    Total Fat 12.1 g
    Saturated Fat 3.7 g
    Cholesterol 477.0 mg
    Sodium 527.0 mg
    Total Carbohydrate 47.5 g
    Dietary Fiber 2.4 g
    Sugars 43.5 g
    Protein 16.1 g

    The following items or measurements are not included:

    beet juice


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