Pickled Eggs and Beets
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INGREDIENTS
- 2 bn red beets ; Small
- 1/2 c Cold water
- 6 Eggs ; Hard boiled, shelled
- 1/4 c Brown sugar
- 1/2 c Vinegar
INSTRUCTIONS
1. Boil the red beets until tender and then skin. 2. Place the skinned beets in a pan and add the sugar, vinegar and water.Boil for 10 minutes. 3. Let the cooked beets stand in the broth for several days, two or three, in the refrigerator. 4. Hard boil the eggs, cool, shell and then add to the liquid. Store in the refrigerator for at least two days before using. 5. Use the eggs and beets within a month. Store in the refrigerator.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (306g) | ||
| Recipe Makes: 6 | ||
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| Calories: 440 | ||
| Calories from Fat: 224 (51%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 24.9g | 33 % | |
| Saturated Fat 7.8g | 39 % | |
| Monounsaturated Fat 9.5g | ||
| Polyunsanturated Fat 3.4g | ||
| Cholesterol 1057.5mg | 325 % | |
| Sodium 376.7mg | 13 % | |
| Potassium 448.4mg | 12 % | |
| Total Carbohydrate 22.5g | 7 % | |
| Dietary Fiber 0.8g | 3 % | |
| Sugars, other 21.8g | ||
| Protein 31.9g | 46 % | |
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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: 440
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