Try this Saloon Pickled Eggs and Beets recipe, or contribute your own.
Suggest a better descriptionWash beets, cut off leaves, stems and all but an inch of root, and cut into bite size pieces. Cook till tender then drain and peel. Boil remaining ingredients except eggs together for 10 minutes, cool and dump in beets. let stand a week or so. Add the eggs and let stand in cool place or fridge for at least 3 days. Place on bar and let em at em!
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Serving Size: 1 Serving (150g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 149 | ||
Calories from Fat: 48 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.4g | 7 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 212mg | 65 % | |
Sodium 67.9mg | 2 % | |
Potassium 95.4mg | 3 % | |
Total Carbohydrate 19g | 6 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 18.8g | ||
Protein 6.4g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 149
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