Pickled Beets & Purple Eggs Recipe

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0 votes | 917 views
Servings: 8


Cost per serving $1.22 view details


  1. Put beets and Large eggs in large glass jar. Combine remaining ingredients in a saucepan and heat. Pour the brine over beets and Large eggs. Store in refrigerator for 1 or possibly 2 days before eating. The Large eggs will keep 1 week and the beets for 2 weeks. Yields 8 to 10 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 260g
Recipe makes 8 servings
Calories 265  
Calories from Fat 50 19%
Total Fat 5.62g 7%
Saturated Fat 1.71g 7%
Trans Fat 0.0g  
Cholesterol 210mg 70%
Sodium 122mg 5%
Potassium 332mg 9%
Total Carbs 45.76g 12%
Dietary Fiber 2.3g 8%
Sugars 42.85g 29%
Protein 7.4g 12%
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