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Beet Pickled Eggs (2 PTS)

  • 12servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, H, C, E
MineralsNatrium, Fluorine, Manganese, Silicon, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 Eggs - peeled

  2. 1 1/2 cups 355ml Cider vinegar

  3. 1 cup 237ml Beet juice

  4. 8 Peppercorns - (8 to 10)

  5. 3 Whole cloves

  6. 3 Garlic - (3 to 4)

  7. 1 Bay leaf

  8. 1 tablespoon 15ml Sugar

  9. 1/2 teaspoon 2 1/2ml Salt

  10. 1/8 teaspoon 0.6ml Ground allspice

  11. 2 sections Fresh dill

Instructions Jump to Ingredients ↑

  1. Pack peeled eggs in a clean one quart jar.

  2. Combine remaining ingredients, except dill in a saucepan and bring to a boil.

  3. Reduce heat and simmer for 3-5 minutes. Pour hot mixture over eggs, add dill and cover tightly. Refrigerate for at least 2 days before serving. Will keep for about 2 weeks in the refrigerator.

  4. servings Recipe from Fabulous Foods Low Carb Newsletter Shared by: Johanna; RecipeLu MC Formatted by Mary [mnmpoms@ponyexpress.net]

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