SON'S FAVORITE PICKLED EGGS
This is my son's favorite recipe for pickled eggs. He takes these eggs in his lunch almost every day. What makes them different is the hint of cinnamon and cloves. It takes 5 days before they are ready to eat, but they are well worth it.
Provided by Crafty Lady 13
Categories Potluck
Time 20m
Yield 6 serving(s)
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 medium-high 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.
- Additional hard-cooked eggs can be added to the container as you use up the eggs.
Nutrition Facts : Calories 146.7, Fat 5.4, SaturatedFat 1.6, Cholesterol 212, Sodium 316, Carbohydrate 16.4, Fiber 2, Sugar 14.2, Protein 7.4
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Check it out »#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #appetizers #side-dishes #eggs-dairy #easy #potluck #picnic #to-go
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