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Pickled Eggs In Pickled Beet Juice
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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 425
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 26mg
Total Carbohydrate 104g
Dietary Fiber 2g
Sugars 102g
Protein 0g
Vitamin A  0%Vitamin C  3%
Calcium  4%Iron  3%
Potassium  3%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Pickled Eggs In Pickled Beet Juice

Recipe Tags: Egg Recipes

Date Added: June 08, 2020


1 Beet small young
2 Cups Sugar pinch
2 Cups Water plus more as needed
2 Cups Vinegar white, wine
1 Teaspoon Cloves crushed
1 Teaspoon Allspice whole
1 Tablespoon Cinnamon ground
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1. Select small, young beets.

2. Wash. Leave 3 inches of tops on and roots.

3. Cook until skins slip easily (about 15 minutes).

4. Pack beets into jars within 1/2 inch of top.

5. Pour boiling liquid syrup over beets to within 1/2 inch of top of jar.

6. Process for 30 minutes in boiling water bath.

7. After the beets have had time to "cure" (about 2 months), we then eat about 1/2 of the beets out of a quart jar, drop hard- boiled eggs into the pickled beet juice, and put into the refrigerator for about 2 weeks.

8. By then, the beet color will have penetrated into the whites of the eggs nearly to the yolk area.

9. Of course, a much simpler way would be simply to buy a large jar of pickled beets, eat about 1/2, and drop in hard- boiled eggs; then, refrigerate and leave for a couple of weeks until the beet juice has penetrated.

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Dietary Notes:
This recipe is low-sodium with 26.25mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beet, Sulfites, Natural Sweeteners, Vinegar allergies.
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