PICKLED EGGS
This pickled egg recipe is one that my Dad has made for years. It takes 5 days before they are ready to eat, but they are well worth the wait!
Provided by TERRYLEE51
Categories Appetizers and Snacks Pickled Egg Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Pour the beet juice into a medium-size pot. Stir in the brown sugar, vinegar, water, salt, cloves, and the cinnamon stick. Place the pot over a medium heat for 8 minutes, stirring occasionally.
- Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.
- Place the hard cooked eggs (with the shells removed) in a container with a tight-fitting lid. Pour the liquid and beets into the container with the eggs. Store the container in the refrigerator for approximately 5 days before eating.
Nutrition Facts : Calories 130.9 calories, Carbohydrate 15.1 g, Cholesterol 186 mg, Fat 5.1 g, Fiber 1.2 g, Protein 6.9 g, SaturatedFat 1.6 g, Sodium 368.3 mg, Sugar 13.5 g
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