|Nutritional Guidelines (per serving)|
|Servings: 6 Eggs (6 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 15g||6%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.