Pickled Eggs and Beets

1. 1

   Trim the roots and greens from the beets. Put the beets in a Dutch oven, cover with water, and bring to a boil. Cook for 45 minutes.

2. 2

   Meanwhile, place the eggs in a large saucepan and cover with water. Bring to a boil over high heat, then lower to a simmer and cook for 20 minutes. Rinse with cold water and add a handful of ice to chill the eggs.

3. 3

   Remove the beets from the boiling water and rinse them. Set aside to cool.

4. 4

   Combine water, sugar, and vinegar in a saucepan. Add the cinnamon, salt, cloves, and pepper; bring to a boil. Reduce the heat and simmer for 5 minutes.

5. 5

   Peel and slice the beets and place them in a glass or plastic container. Peel the eggs and add them to the same container. Pour the vinegar mixture over the top. Cover and chill in the refrigerator for 24 hours, stirring occasionally to keep the eggs and beets submerged in the liquid.

• Calories 195.43 kcal Moderate
• Protein 7.2 g Moderate
• Carbs 32.72 g Moderate
• Total Fat 4.0 g Moderate
• Saturated Fat 1.0 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 175.0 mg High
• Sodium 178.18 mg Moderate
• Fiber 1.33 g Low Source
• Sugar 31.22 g High
• Added Sugar 1.25 g Low Source
• Calcium 24.48 mg Low Source
• Iron 1.19 mg Low Source
• Potassium 3.75 mg Low Source
• Vitamin A 90.17 mcg_rae Moderate
• Vitamin C 1.44 mg Low Source
• Vitamin D 3.01 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Sulfites