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Beet Pickled Eggs

Ingredients
  Hard-cooked eggs 12
  Vinegar 1 3⁄4 Cup (28 tbs)
  Beet juice 1 Cup (16 tbs)
  Dry white wine 1⁄3 Cup (5.33 tbs)
  Peppercorns 8
  Whole cloves 3
  Garlic 3 Clove (15 gm)
  Bay leaf 1
  Sugar 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Ground allspice 1⁄8 Teaspoon
  Fresh dill sprigs 2
Directions

GETTING READY
1. To prepare the eggs peel them, place loosely in a jar and set aside.

MAKING
2. In a saucepan combine next 10 ingredients and bring to a boil.
3. Reduce heat to low and simmer 3 minutes.
4. Pour hot mixture over eggs and add dill weed.
5. Seal with airtight lids and refrigerate 2 days before serving.
6. Store in refrigerator up to two weeks.

SERVING
7. Serve the pickled eggs with pasta, meats or as desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
12

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 116 Calories from Fat 55

% Daily Value*

Total Fat 6 g9.3%

Saturated Fat 1.9 g9.3%

Trans Fat 0 g

Cholesterol 241.7 mg80.6%

Sodium 162.1 mg6.8%

Total Carbohydrates 5 g1.6%

Dietary Fiber 0.09 g0.37%

Sugars 3.9 g

Protein 7 g14.9%

Vitamin A 7.3% Vitamin C 2%

Calcium 3.5% Iron 5.5%

*Based on a 2000 Calorie diet

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Beet Pickled Eggs Recipe