|Nutritional Guidelines (per serving)|
Beet juice is used to make these classic red pickled eggs.
- 6 medium eggs (hard-cooked)
- 1 cup apple cider vinegar
- 1 cup beet liquid from canned beets
- 1/3 cup sugar (granulated)
- 1/2 teaspoon salt
- 1/4 cup onion (chopped)
- 3 pieces cloves (whole)
Place peeled eggs in a large jar.
Combine vinegar, beet liquid, sugar, salt, onion and whole cloves. Pour over eggs.
Cover and refrigerate at least 2 days to give the beet juice time to penetrate the egg white.
Slice the eggs and serve.