1. In medium saucepan over high heat, heat the vinegar, sugar, spice salt and bay leaves to boiling.
2. Remove from heat; add eggs and beets.
3. When cool, place in a container and refrigerate.
Author's Notes: Easter is fast approaching and so I thought I would share a traditional Easter treat (at least in my family it is traditional). It will surprise any friend, coworker or member of the family you spring it on. The eggs will stay edible for a couple of weeks but they will start to get rubbery. I love the sight of someone staring at their first red egg.
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|Serving Size: 1 Recipe (1340g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 155051.1mg||5347 %|
|Potassium 58.8mg||2 %|
|Total Carbohydrate 1.4g||0 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 1g|
|Protein 0.1g||0 %|
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Calories per serving: 173
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