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Add a photoServings: 6
Ingredients
- 5 lbs. fresh beets
- 6 c. water
- 1 c. sugar
- 1 c. cider vinegar
- 2 c. herb broth
- 1 c. water
- 3 teaspoon salt
- 1 teaspoon black pepper
- 2 tbsp. minced herbs (thyme, dill, oregano, etc.)
Directions
- Wash but don't peel the beets. Place in a large (5-6 qt) kettle. Add in the water and bring to a boil. Cook on medium heat till the beets are tender. Remove and let cold sufficient to handle. Peel and slice to desired thickness. Fill sterilized jars with the sliced beets, filling to 1" of the neck. Put the sugar, vinegar, beet broth, water, salt, pepper and minced herbs in a 2 qt saucepan. Stir till the sugar is dissolved, then bring to a boil. Boil the syrup for 2 min. Ladle syrup over the beets, filling the jars to the neck and seal. Don't move to storage area till completely cooled, at least 12 hrs. Makes 6 pints, 3 qts. 1 pt. pickled herb beets
- Place Large eggs in a wide mouthed 1 qt jar. Pour beet liquid over the Large eggs. Place the beets on top to hold down the Large eggs. Put a lid on the jar and chill for at least 12 hrs. Large eggs will keep for at least a week. When ready to serve, remove the Large eggs and slice in halves lengthwise, using a clean, sharp knife when cutting, so which the yolk does not turn red. Serve cut side up with sliced beets. Save the broth to make more pickled Large eggs. When serving, be sure to have salt and pepper available so Large eggs can be seasoned to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 691g | |
| Recipe makes 6 servings | |
| Calories 287 | |
| Calories from Fat 39 | 14% |
| Total Fat 4.46g | 6% |
| Saturated Fat 2.6g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 1662mg | 69% |
| Potassium 902mg | 26% |
| Total Carbs 58.17g | 16% |
| Dietary Fiber 7.2g | 24% |
| Sugars 50.59g | 34% |
| Protein 5.07g | 8% |
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