Pickled Eggs And Red Beets Recipe

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Servings: 2


Cost per serving $0.81 view details
  • 2 c. (about 1 lb.) young beets
  • 1/4 c. brown sugar
  • 1/2 c. vinegar
  • 1/2 c. cool water
  • 1/2 teaspoon salt
  • Small piece stick cinnamon
  • 3 or possibly 4 whole cloves
  • 6 hard cooked Large eggs


  1. Wash beets; cut off leaves and stems, leaving about 1 inch of the root end. Cook till tender. Drain and skin. Boil together for 10 min all other ingredients except the Large eggs. Let the beets stand in this liquid for several days. Add in whole, hard cooked, shelled Large eggs to the liquid and let stand in refrigerator for 2 days.
  2. I usually buy canned pickled beets and just add in the boiled Large eggs. Very colorful to serve at Easter.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 296g
Recipe makes 2 servings
Calories 331  
Calories from Fat 134 40%
Total Fat 14.87g 19%
Saturated Fat 4.63g 19%
Trans Fat 0.0g  
Cholesterol 625mg 208%
Sodium 804mg 34%
Potassium 288mg 8%
Total Carbs 29.21g 8%
Dietary Fiber 0.3g 1%
Sugars 28.08g 19%
Protein 18.68g 30%
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