Red Pickled Eggs With Beet Juice
Classic red pickled eggs offer a simple bar snack, prepared with a pickling brine of vinegar, beet liquid, and sugar.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Peel eggs, ensuring not to puncture, then place them into a large airtight jar.
-
In a saucepan, bring vinegar, beet liquid, sugar, salt, onion, and whole cloves to a boil, stirring until the sugar dissolves.
-
Pour the hot pickling brine over the eggs in the jar, then let cool completely uncovered.
-
Cover the jar and refrigerate for at least 24 hours; 48 hours is ideal for beet juice penetration.
-
Slice and serve the pickled eggs.
Nutritional Info (per serving)
Calories:
135 kcal
Carbohydrate:
17 g
Cholesterol:
164 mg
Fiber:
1 g
Protein:
6 g
Saturated Fat:
1 g
Sodium:
182 mg
Sugar:
15 g
Fat:
4 g
Unsaturated Fat:
0 g