Ingredients
-
8 large eggs
-
2 (15-ounce) cans whole pickled beets, juice reserved
-
1 small onion, chopped
-
1 cup white sugar
-
¾ cup cider vinegar
-
12 whole cloves
-
2 bay leaves
-
½ teaspoon salt
-
1 pinch ground black pepper
Directions
-
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
-
Place eggs, beets, and onion in a non-reactive glass or plastic container. Set aside.
-
Combine sugar, 1 cup reserved beet juice, vinegar, cloves, bay leaves, salt, and pepper in a medium-size, non-reactive saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes.
-
Pour hot liquid over eggs, beets, and onion. Cover and refrigerate 48 hours before using.
Nutrition Facts (per serving)
| 252 | Calories |
| 5g | Fat |
| 45g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 252 | |
| % Daily Value * | |
| Total Fat 5g | 7% |
| Saturated Fat 2g | 8% |
| Cholesterol 186mg | 62% |
| Sodium 498mg | 22% |
| Total Carbohydrate 45g | 16% |
| Dietary Fiber 4g | 13% |
| Total Sugars 26g | |
| Protein 7g | 15% |
| Vitamin C 4mg | 4% |
| Calcium 53mg | 4% |
| Iron 2mg | 9% |
| Potassium 261mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
