Try this Pickled Eggs and Red Beets recipe, or contribute your own.
Suggest a better descriptionBoil young beets until tender. Skin and cover with liquid made by combining the brown sugar, vinegar, water, a small piece of cinnamon, and 3 or 4 whole cloves. Let beets stand in this mixture for several days. Remove and add whole hard boiled shelled eggs to the liquid and let pickle for 2 days before using. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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Serving Size: 1 Serving (223g) | ||
Recipe Makes: 1 | ||
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Calories: 498 | ||
Calories from Fat: 38 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 84.5mg | 3 % | |
Potassium 390.1mg | 10 % | |
Total Carbohydrate 122.9g | 36 % | |
Dietary Fiber 8.6g | 34 % | |
Sugars, other 114.3g | ||
Protein 1.5g | 2 % | |
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. |
Calories per serving: 498
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