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Saloon Pickled Eggs & Beets

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Submitted by pearl

YIELD

24 servings

PREP

20 min

COOK

0 min

READY

10 days

Ingredients

4 1.8
POUNDS KG BEETS
red
1 237
CUP ML BROWN SUGAR *
2 473
CUPS ML VINEGAR
2 473
CUPS ML WATER
cold
2 1E+1
TEASPOONS ML SALT
4 4
PIECES PIECES CINNAMON STICKS *
14 14
WHOLES WHOLES CLOVES, GROUND *
24 24

Directions

Wash beets, cut off leaves, stems and all but an inch of root, and cut into bite size pieces.

Cook until 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!

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 36 4% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 256mg 11%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 6%
Sugars g
Protein 3g
Vitamin A 1% Vitamin C 5%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 
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