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Grandma Sterling's Pickled Eggs

 

Grandma Sterling's Pickled Eggs recipe
53

Yield

12

servings

Prep

20

min

Cook

20

min

Ready

120

min

 

Ingredients

6 beets
*
12 large eggs
or as many as desired
Beet pickling liquor
1 cup vinegar
cider
1 cup sugar
1 tablespoon pickling spices
*

Directions

Wash and boil 6 fresh beets.

After cooking the skins will slip off easily.

Cut beets into ¼ or 1/8's.

Reserve ½ cup of the liquid the beets were cooked in.

Hard boil as many eggs as desired.

Warning they go fast, so a dozen won't last long, two dozen is better.

Depends on the size of the jar you must put them in.

Peel using the `shake the pan' method, and while still warm place in a jar with the beets and the ½ cup of the reserved beet juice and cover with the warm liquor.

(Beet liquor directions) Heat the vinegar and sugar until sugar is dissolved.

Add pickling spices.

Pour over eggs and beets in a glass jar.

Let sit until room temperature, then refrigerate.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 87g (3.1 oz)
Amount per Serving
Calories 13932% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 70mg 3%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 0%
Sugars g
Protein 13g
Vitamin A 5% Vitamin C 0%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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