Pickled Eggs with Beets
“Ever since I can remember, my Mother served this pickled egg recipe at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left.” —Mary Banker, Fort Worth, Texas
| Servings | Prep Time |
| 12servings | 10minutes + chilling |
| Servings | Prep Time |
| 12servings | 10minutes + chilling |
Ingredients
- 2 cans whole beets 15 ounces each
- 12 hard-boiled large eggs peeled
- 1 cup sugar
- 1 cup water
- 1 cup cider vinegar
Portions: servings
Units:
|
Ingredients
Portions: servings
Units:
|
Instructions
- Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar.
- In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool.
- Cover tightly and refrigerate for at least 24 hours before serving.
Recipe Notes
Nutrition Facts
1 each: 168 calories, 5g fat (2g saturated fat), 212mg cholesterol, 200mg sodium, 23g carbohydrate (21g sugars, 1g fibre), 7g protein.
