Beet Pickled Eggs

Name: Beet Pickled Eggs
Total time: 45 min
Yield: 12 servings
Ingredients: 3 Bay leaves; 4 pounds Fresh young small beets; 1 cup Brown sugar; 1/2 teaspoon Celery seed; 2 cups Cider vinegar; 1 cup Granulated sugar; 1/2 teaspoon Ground allspice; 1 teaspoon Ground cinnamon; 1/2 teaspoon Ground cloves; 1 small doz peeled and cooled hard-cooked eggs; 2 teaspoons Mustard seed; Salt to taste; Water; 1 teaspoon Whole allspice

Beet Pickled Eggs is a gluten free, dairy free, and lacto ovo vegetarian recipe with 12 servings. One serving contains 219 calories, 3g of protein, and 1g of fat. For $1.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

219 kcal

Calories

3 g

Protein

1 g

Fat

50 g

Carbs

Ingredients

For 12 servings

Instructions

1
Wash the beets; place in a large saucepan with water to cover and bring to a boil; reduce heat and simmer for 45 minutes to 1 hour, or until tender.
2
Drain and cover with cold water; trim off the tops and roots and slip off the skins. Divide between 2 widemouthed quart jars.In a large saucepan, combine the rest of the ingredients except the eggs.Simmer, covered, for 10 minutes. Divide liquid between the 2 jars and allow to cool completely.
3
Add the eggs to the cold beet mixture and refrigerate for 2 days.NOTE: If you add eggs to the hot liquid, you get a very rubbery, practically inedible egg.