Try this Pickled Eggs with Beets recipe, or contribute your own.
Suggest a better descriptionWash the beets; place in a large saucepan with water to cover and bring to a boil; reduce heat and simmer for 45 minutes to 1 hour, or until tender. Drain and cover with cold water; trim off the tops and roots and slip off the skins. Divide between 2 widemouthed quart jars. In a large saucepan, combine the rest of the ingredients except the eggs. Simmer, covered, for 10 minutes. Divide liquid between the 2 jars and allow to cool completely. Add the eggs to the cold beet mixture and refrigerate for 2 days. NOTE: If you add eggs to the hot liquid, you get a very rubbery, practically inedible egg. Source: COOKING FROM QUILT COUNTRY, by Marcia Adams Posted to Bakery-Shoppe Digest V1 #218 by "Peggy L. Makolondra"
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Serving Size: 1 Serving (2843g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2432 | ||
Calories from Fat: 56 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 160.1mg | 6 % | |
Potassium 1089.6mg | 29 % | |
Total Carbohydrate 607.8g | 179 % | |
Dietary Fiber 9.7g | 39 % | |
Sugars, other 598.1g | ||
Protein 6.4g | 9 % | |
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: 2432
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