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Pickled Red Eggs

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Recipe

 

Yield

16 eggs

Prep

10 min

Cook

10 min

Ready

3 days
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
16 large eggs
hard-boiled, cooled and shelled
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1 cup beet juice
*
3 cups apple cider vinegar
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1 teaspoon cloves
whole
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1 teaspoon allspice
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1 teaspoon peppercorns
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1/2" piece ginger root
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Ingredients

Amount Measure Ingredient Features
16 large eggs
hard-boiled, cooled and shelled
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237 ml beet juice
*
7.1E+2 ml apple cider vinegar
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5 ml cloves
whole
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5 ml allspice
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5 ml peppercorns
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ginger root
* Camera

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 32655% 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?
 
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