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Pickled Eggs in Pickled Beet Juice


Pickled Eggs in Pickled Beet Juice recipe















small young
2 cups sugar
2 cups water
2 cups vinegar
1 teaspoon cloves
1 teaspoon allspice
1 tablespoon cinnamon


Select small, young beets.


Leave 3 inches of tops on and roots.

Cook until skins slip easily (about 15 minutes).

Pack beets into jars within ½ inch of top.

Pour boiling liquid syrup over beets to within ½ inch of top of jar.

Process for 30 minutes in boiling water bath.

After the beets have had time to "cure" (about 2 months), we then eat about ½ of the beets out of a quart jar, drop hard-boiled eggs into the pickled beet juice, and put into the refrigerator for about 2 weeks.

By then, the beet color will have penetrated into the whites of the eggs nearly to the yolk area.

Of course, a much simpler way would be simply to buy a large jar of pickled beets, eat about ½, and drop in hard- boiled eggs; then, refrigerate and leave for a couple of weeks until the beet juice has penetrated.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 340g (12.0 oz)
Amount per Serving
Calories 4140% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 34g 34%
Dietary Fiber 1g 4%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 2%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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