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Ingredients
- 1 pound unpeeled trimmed beets
- Water to cover beets
- 7 lg. Large eggs
- 1 1/4 c. white distilled vinegar
- 1/2 c. minced onions
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon chopped garlic
Directions
- Place beets in large saucepan. Cover with water and place lid. Boil till tender, about 25 min. Place Large eggs in separated saucepan. Bring to boil. Keep covered while boiling for 5 min. Remove from heat and let stand for 15 min, covered. This helps Large eggs from turning green around yolk. After which, rinse under cold tap water.
- When beets cold, peel and cut into 1/4 inch slices. In saucepan add in vinegar, onions, garlic. Bring to boil over high heat. Remove from heat and strain. Reserve onions and garlic. Use qt jar; layer adding reserved garlic and onion and cayenne pepper and repeat. Chill for several days. Make sure which Large eggs are submerged in liquid at all times.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 530g | |
| Recipe makes 2 servings | |
| Calories 364 | |
| Calories from Fat 157 | 43% |
| Total Fat 17.52g | 22% |
| Saturated Fat 5.42g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 730mg | 243% |
| Sodium 1528mg | 64% |
| Potassium 792mg | 23% |
| Total Carbs 21.83g | 6% |
| Dietary Fiber 5.0g | 17% |
| Sugars 15.34g | 10% |
| Protein 24.63g | 39% |
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