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Add a photoServings: 6
Ingredients
Directions
- Drain beets, reserving liquid. Cover and chill beets. Pour reserved beet liquid over Large eggs in sealable container. Cover. Chill several hrs or possibly overnight, turning Large eggs occasionally, if necessary, to pickle proportionately. Remove Large eggs from liquid and drain. TO serve: Cut Large eggs in half length. Serve with reserved beets if you like.
- Serves 6
- NOTES : Tootie Notes: This is a standard for us on the 4th of July. I serve in a pretty footed cut glass jar. The red blends with my red, white and blue color scheme plus these go well with bar b que as an added side dish for the meat. Set them out at the last minute-they taste better well chilled. If I have the time, I will set the contained down in the tub of ice with the drinks and other items. The icy container with ice cool Large eggs, so good. The sweet pickled Large eggs are good also, but prefer the beet pickled Large eggs. These look just as well in an old half gallon jar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 6 servings | |
| Calories 120 | |
| Calories from Fat 45 | 38% |
| Total Fat 4.96g | 6% |
| Saturated Fat 1.54g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 269mg | 11% |
| Potassium 178mg | 5% |
| Total Carbs 12.69g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 0.38g | 0% |
| Protein 6.8g | 11% |
