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....Read More
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.
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.
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.
