All Recipes Appetizers and Snacks Pickled Egg Recipes

Ingredients

1 (15 ounce) can red beets ¼ cup brown sugar ½ cup white vinegar ½ cup cold water ½ teaspoon salt 4 whole cloves 1 small cinnamon stick 6 hard-cooked eggs

Nutrition Info

130.9 calories carbohydrate: 15.1 g cholesterol: 186 mg fat: 5.1 g fiber: 1.2 g protein: 6.9 g saturatedFat: 1.6 g servingSize: - sodium: 368.3 mg sugar: 13.5 g transFat: : - unsaturatedFat: : -

Pour the beet juice into a medium-size pot. Stir in the brown sugar, vinegar, water, salt, cloves, and the cinnamon stick. Place the pot over a medium heat for 8 minutes, stirring occasionally.
Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.
Place the hard cooked eggs (with the shells removed) in a container with a tight-fitting lid. Pour the liquid and beets into the container with the eggs. Store the container in the refrigerator for approximately 5 days before eating.

6 eggs

This pickled egg recipe is one that my Dad has made for years. It takes 5 days before they are ready to eat, but they are well worth the wait!