Picked Eggs and Beets
by lindaspong1
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Suggest a better descriptionSource: Alice Spong
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INSTRUCTIONS
Boil and shell 6 eggs
Place in jar
Add 1 can beets
Bring to boil: 1 C. vinegar and 1/3 C water, 1/3 C sugar, 1/2 tsp salt, 1 dozen whole cloves.
Pour over eggs and beets
Cap jar and marinate.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (745g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 302 | ||
| Calories from Fat: 62 (21%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 6.9g | 9 % | |
| Saturated Fat 4.1g | 21 % | |
| Monounsaturated Fat 1.9g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 29.4mg | 9 % | |
| Sodium 1939.9mg | 67 % | |
| Potassium 1138.1mg | 30 % | |
| Total Carbohydrate 36.6g | 11 % | |
| Dietary Fiber 0.7g | 3 % | |
| Sugars, other 35.9g | ||
| Protein 24.5g | 35 % | |
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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. |
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Calories per serving: 302
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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