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Ingredients
- 8 x Large eggs
- 2 x (15 oz) cans whole pickled beets, juice reserved
- 1 x onion, minced
- 1 c. white sugar
- 3/4 c. cider vinegar
- 1/2 tsp salt
- 1 pch grnd black pepper
- 2 x bay leaves
- 12 whl cloves
Directions
- Place Large eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let Large eggs sit in warm water for 10 to 12 min. Remove from warm water, cold, and peel. Place beets, onion, and peeled Large eggs in a non-reactive glass or possibly plastic container. Set aside. In a medium-size, non-reactive saucepan, combine sugar, 1 c. reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 min. Pour warm liquid over beets and Large eggs. Cover, and chill 48 hrs before using.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1732g | |
| Calories 1988 | |
| Calories from Fat 369 | 19% |
| Total Fat 41.17g | 51% |
| Saturated Fat 12.67g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 1668mg | 556% |
| Sodium 3990mg | 166% |
| Potassium 2135mg | 61% |
| Total Carbs 356.23g | 95% |
| Dietary Fiber 25.9g | 86% |
| Sugars 207.91g | 139% |
| Protein 57.86g | 93% |
