Pickled Eggs with Beets
Ever since I can remember, my Mother served this pickled egg recipe at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. —Mary Banker, Fort Worth, Texas
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 1 cup water
- 1 cup sugar
- 1 cup cider vinegar
- 2 cans (15 ounces each) whole beets
- 12 large eggs peeled
- Carbohydrate 0.831741666745337 g
- Cholesterol 423 mg
- Fat 9.94 g
- Fiber 0 g
- Protein 12.58 g
- Saturated Fat 3.099 g
- Serving Size 1 1 servings. (138g)
- Sodium 4792.08195781329 mg
- Sugar 0.831741666745337 g
- Trans Fat 1.667 g
- Calories 144 calories
Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar., In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool., Cover tightly and refrigerate for at least 24 hours before serving.
