Pickled Eggs & Beets
Yield
6 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | bunch |
beets
small, red |
*
|
| 6 | large |
eggs
hard boiled, shelled |
|
| ½ | cup |
water
cold |
|
| ¼ | cup |
brown sugar
|
*
|
| ½ | cup |
vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | bunch |
beets
small, red |
*
|
| 6 | large |
eggs
hard boiled, shelled |
|
| 118 | ml |
water
cold |
|
| 59 | ml |
brown sugar
|
*
|
| 118 | ml |
vinegar
|
|
Directions
Boil the red beets until tender and then skin.
Place the skinned beets in a pan and add the sugar, vinegar and water. Boil for 10 minutes.
Let the cooked beets stand in the broth for several days in the refridgerator.
Hard boil the eggs, cool, shell and then add to the liquid. Store in the refrigerator for at least two days before using.
Use the eggs and beets within a month. Store in the refrigerator.
