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Pickled Red Eggs

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Submitted by rjkiel

YIELD

16 eggs

PREP

10 min

COOK

10 min

READY

3 days

Ingredients

16 16
LARGE LARGE EGGS
hard-boiled, cooled and shelled
1 237
CUP ML BEET JUICE *
3 7.1E+2
1 5
TEASPOON ML CLOVES
whole
1 5
TEASPOON ML ALLSPICE
1 5
TEASPOON ML PEPPERCORNS
1/2"
PIECE GINGER ROOT *

Directions

Pack the eggs in 2 quart jars.

Combine beet juice, vinegar, and spices in a saucepan and simmer 10 minutes.

Pour over eggs, seal, let cool and chill.

Refrigerate a few days to allow flavors to permeate the eggs.

Small cooked beets may also be pickled along with the eggs.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 381g (13.4 oz)
Amount per Serving
Calories 326 55% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 846mg 282%
Sodium 291mg 12%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 51g
Vitamin A 20% Vitamin C 1%
Calcium 13% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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