Pickled Eggs recipe

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Ingredients

1 (15 ounce) can red beets
¼ cup brown sugar
½ cup white vinegar
½ cup cold water
½ teaspoon salt
4 whole cloves
1 small cinnamon stick
6 hard-cooked eggs

Nutrition Info

130.9 calories
carbohydrate: 15.1 g
cholesterol: 186 mg
fat: 5.1 g
fiber: 1.2 g
protein: 6.9 g
saturatedFat: 1.6 g
servingSize: -
sodium: 368.3 mg
sugar: 13.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour the beet juice into a medium-size pot. Stir in the brown sugar, vinegar, water, salt, cloves, and the cinnamon stick. Place the pot over a medium heat for 8 minutes, stirring occasionally.

  2. Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.

  3. Place the hard cooked eggs (with the shells removed) in a container with a tight-fitting lid. Pour the liquid and beets into the container with the eggs. Store the container in the refrigerator for approximately 5 days before eating.

Recipe Yield

6 eggs

Recipe Note

This pickled egg recipe is one that my Dad has made for years. It takes 5 days before they are ready to eat, but they are well worth the wait!

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