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10 days 20 min
Prep: 20 minutes
Cook: 0 minutes
36 calories per serving view nutrition facts
24 servings
suggest servings
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| 4 | pounds | beets | red |
| 1 | cup | brown sugar | |
| 2 | cups | vinegar | |
| 2 | cups | water | cold |
| 2 | teaspoons | salt | |
| 4 | pieces | cinnamon stick | |
| 14 | wholes | clove | |
| 24 | each | egg, hard-boiled |
Wash beets, cut off leaves, stems and all but an inch of root, and cut into bite size pieces.
Cook till tender then drain and peel. Boil remaining ingredients except eggs together for 10 minutes, cool and dump in beets.
Let stand a week or so.
Add the eggs and let stand in cool place or fridge for at least 3 days.
Place on bar and let em at em!
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 256mg | 11% |
| Total Carbohydrate 8.0g | 3% |
| Dietary Fiber 2.0g | 6% |
| Sugars 6.0g | |
| Protein 1.0g | 3% |
| Vitamin A | 1% | Vitamin C | 5% | |
| Calcium | 1% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I have been accused of being a "wine snob" on more than one occasion. In fact, I was belied as such twice in the ...
The dish came out delicious. I was surprised how well the combination of beans & mushrooms tasted. I used less cumin spice.
