Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Pickled Red Eggs

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

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
Camera
1 cup beet juice
*
3 cups apple cider vinegar
Camera
1 teaspoon cloves
whole
Camera
1 teaspoon allspice
Camera
1 teaspoon peppercorns
Camera
1/2" piece ginger root
* Camera

Ingredients

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

Comments


 

 

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?
 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Brown Chicken Egg and Egg Shell

Invasion of the Backyard Chicken

As Americans begin to focus more and more on making sustainable food choices and the impact that they are having on the environment, some are choosing to keep chickens in their own backyards…even in the city!

More breaking news

 

Email this recipe