Ingredients
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8 large eggs
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1 (15 ounce) can sliced beets with liquid
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½ cup white vinegar
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½ cup white sugar
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½ cup water
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½ teaspoon ground cinnamon (Optional)
Directions
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Gather the ingredients.
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Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container.
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Combine beets, vinegar, sugar, water, and cinnamon in a saucepan. Bring to a boil; stir until sugar is dissolved. Pour over eggs. Cover and chill for 4 hours to overnight.
Chef Mo
From the Editor
This might stain a plastic container, but don't pickle eggs in a metal container, or they will become slimy.
Nutrition Facts (per serving)
137 | Calories |
5g | Fat |
17g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 137 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 2g | 8% |
Cholesterol 186mg | 62% |
Sodium 174mg | 8% |
Total Carbohydrate 17g | 6% |
Dietary Fiber 1g | 4% |
Total Sugars 16g | |
Protein 7g | 14% |
Vitamin C 2mg | 2% |
Calcium 37mg | 3% |
Iron 2mg | 11% |
Potassium 147mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.