Description
Pickled eggs with a beetroot twist.
Ingredients
Scale
- 6 hard-boiled eggs
- 1 cup beet juice
- 1/2 cup white vinegar
- 1/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon peppercorns
- 2 cloves garlic, crushed
Instructions
- Peel the hard-boiled eggs and place them in a jar.
- In a saucepan, combine beet juice, vinegar, sugar, salt, peppercorns, and garlic.
- Heat the mixture until the sugar dissolves.
- Pour the hot mixture over the eggs in the jar.
- Seal the jar and refrigerate for at least 24 hours before serving.
Notes
- Use fresh beet juice for best flavor.
- Letting them sit longer enhances the flavor.
Nutrition
- Serving Size: 1 egg
- Calories: 70
- Sugar: 5g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg
Keywords: beety pickled eggs, pickled eggs, beetroot recipes