Beet Pickled Eggs
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 $1.22 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 1 person were impressed by this recipe. It is brought to you by Foodista. Head to the store and pick up water, young beets, ground cinnamon, and a few other things to make it today. It works well as a budget friendly side dish. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 38%, this dish is not so outstanding. Users who liked this recipe also liked Beet-Pickled Eggs, Beet Pickled Eggs With Fennel, and Pickled Red Beet Eggs.
- Serves: 12
- Time: 45 Mins
- Category: side dish
- Health Rating: 6.0
Ingredients
| Image | Name | Qty | Metric | Price |
|---|---|---|---|---|
 |
bay leaves | 3.0 | None | |
 |
young beets | 1.814 | kgs | None |
 |
brown sugar | 220.0 | grams | None |
 |
celery seed | 0.5 | teaspoons | None |
 |
cider vinegar | 478.0 | milliliters | None |
 |
granulated sugar | 200.0 | grams | None |
 |
ground allspice | 0.5 | teaspoons | None |
 |
ground cinnamon | 1.0 | teaspoon | None |
 |
ground cloves | 0.5 | teaspoons | None |
 |
doz and hard-cooked eggs | 1.0 | small | None |
 |
mustard seed | 2.0 | teaspoons | None |
 |
salt | 12.0 | servings | None |
 |
water | 12.0 | servings | None |
 |
allspice | 1.0 | teaspoon | None |
bay leaves
Qty: 3.0
Metric:
Price: None
young beets
Qty: 1.814
Metric: kgs
Price: None
brown sugar
Qty: 220.0
Metric: grams
Price: None
celery seed
Qty: 0.5
Metric: teaspoons
Price: None
cider vinegar
Qty: 478.0
Metric: milliliters
Price: None
granulated sugar
Qty: 200.0
Metric: grams
Price: None
ground allspice
Qty: 0.5
Metric: teaspoons
Price: None
ground cinnamon
Qty: 1.0
Metric: teaspoon
Price: None
ground cloves
Qty: 0.5
Metric: teaspoons
Price: None
doz and hard-cooked eggs
Qty: 1.0
Metric: small
Price: None
mustard seed
Qty: 2.0
Metric: teaspoons
Price: None
salt
Qty: 12.0
Metric: servings
Price: None
water
Qty: 12.0
Metric: servings
Price: None
allspice
Qty: 1.0
Metric: teaspoon
Price: None
Instructions
Step 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.
Ingredients:
- beet
- water
Equipment:
- sauce pan
Step 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.
Ingredients:
- water
- egg
Equipment:
- sauce pan
Step 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.
Ingredients:
- beet
- egg
Dietary Information
- Vegetarian
- Gluten-Free
- Dairy-Free
Nutrition Facts
| Nutrient | Amount | % Daily Needs |
|---|---|---|
| Calories | 218.56 kcal | 10.93% |
| Fat | 1.01 g | 1.56% |
| Saturated Fat | 0.21 g | 1.29% |
| Carbohydrates | 50.2 g | 16.73% |
| Net Carbohydrates | 45.66 g | 16.6% |
| Sugar | 44.88 g | 49.87% |
| Cholesterol | 15.54 mg | 5.18% |
| Sodium | 336.84 mg | 14.65% |
| Alcohol | 0.0 g | 100.0% |
| Alcohol % | 0.0 % | 100.0% |
| Protein | 3.17 g | 6.34% |
| Folate | 167.89 µg | 41.97% |
| Manganese | 0.73 mg | 36.25% |
| Fiber | 4.53 g | 18.14% |
| Potassium | 562.19 mg | 16.06% |
| Magnesium | 44.43 mg | 11.11% |
| Vitamin C | 7.67 mg | 9.3% |
| Iron | 1.63 mg | 9.07% |
| Copper | 0.17 mg | 8.65% |
| Phosphorus | 76.94 mg | 7.69% |
| Calcium | 60.14 mg | 6.01% |
| Vitamin B6 | 0.12 mg | 5.93% |
| Selenium | 3.78 µg | 5.4% |
| Vitamin B2 | 0.09 mg | 5.13% |
| Zinc | 0.67 mg | 4.45% |
| Vitamin B1 | 0.05 mg | 3.64% |
| Vitamin B5 | 0.32 mg | 3.22% |
| Vitamin B3 | 0.57 mg | 2.86% |
| Vitamin A | 76.6 IU | 1.53% |
