Try this Beet Pickled Eggs recipe, or contribute your own.Suggest a better description
Drain beets, reserving liquid. Cover and refrigerate beets. Pour reserved beet liquid over eggs in sealable container. Cover. Refrigerate several hours or overnight, turning eggs occasionally, if necessary, to pickle evenly. Remove eggs from liquid and drain. TO serve: Cut eggs in half length. Serve with reserved beets if desired. Serves 6 NOTES : Tootie Notes: This is a standard for us on the 4th of July. I serve in a pretty footed cut glass jar. The red blends with my red, white and blue color scheme plus these go well with bar b que as an added side dish for the meat. Set them out at the last minute-they taste better well chilled. If I have the time, I will set the contained down in the tub of ice with the drinks and other items. The icy container with ice cold eggs, so good. The sweet pickled eggs are good also, but prefer the beet pickled eggs. These look just as well in an old half gallon jar. Recipe by: Texas Egg Council Posted to Bakery-Shoppe Digest V1 #218 by Bill Spalding
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|Serving Size: 1 Serving (44g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 39 (62%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 186.1mg||57 %|
|Sodium 61.6mg||2 %|
|Potassium 59mg||2 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.3g|
|Protein 5.5g||8 %|
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Calories per serving: 63
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