Wash and boil 6 fresh beets. After cooking the skins will slip off easily. Cut beets into 1/4 or 1/8s. Reserve 1/2 cup of the liquid the beets were cooked in. Hard boil as many eggs as desired...warning they go fast, so a dozen wont last long, two dozen is better...depends on the size of the jar you must put them in. Peel using the `shake the pan method, and while still warm place in a jar with the beets and the 1/2 cup of the reserved beet juice and cover with the warm liquor. (Beet liquor directions) Heat the vinegar and sugar until sugar is dissolved. Add pickling spices. Pour over eggs and beets in a glass jar. Let sit until room temperature, then refrigerate. ENJOY! (Original Recipe posted by JWSCO (Kiwi Jim) Reformatted in MM later.
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|Serving Size: 1 Serving (1375g)|
|Recipe Makes: 1|
|Calories from Fat: 47 (2%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 186.1mg||57 %|
|Sodium 457.3mg||16 %|
|Potassium 1844.4mg||49 %|
|Total Carbohydrate 649.5g||191 %|
|Dietary Fiber 13.8g||55 %|
|Sugars, other 635.7g|
|Protein 13.5g||19 %|
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Calories per serving: 2647
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