Pickled eggs and beets

Pickled eggs and beets



  • sugar - 1/2 c
  • salt - 2 Tbsp
  • cider vinegar - 3/4 c
  • ground allspice - 1/8 tsp
  • cracked pepper - 1/2 tsp
  • whole cloves - 6 item
  • can sliced beets - 1 oz
  • hard-cooked eggs, shelled - 12 item

How to make pickled eggs and beets:

Day ahead or up to 3 days ahead: Into 1-quart saucepan, drain liquid from beets. Place beets and eggs into 1 1/2-quart jar or large bowl. Into beet juice in saucepan, stir vinegar and remaining ingredients. Over high heat, heat to boiling. Cover and refrigerate at least 12 hours to allow flavor to penetrate eggs.

To serve, drain eggs and beets. Makes 12 pickled eggs, about 100 calories each.

For appetizer, slice eggs crosswise, place each egg slice on a small cracker and top with a dollop of mustard or mayonnaise, then a piece of sliced beet.

Recipe categories: Lunch/snacks, Snacks, Appetizers.

Pickled eggs and beets
Average rating: 2.5 of 5, total votes: 4
Cook. Time: PT4H10M
Total Time: PT4H10M

Cause of complaint:

Related ingredients:
sugar, milk, salt, flour, butter, water, paprika, onions, chopped, can your favorite canned biscuits
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