Pickled Eggs with Beets

By pjones-2

Ingredients

• Directions
• Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar.
• In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool.
• Cover tightly and refrigerate for at least 24 hours before serving.
• Nutrition Facts
• 1 each: 168 calories, 5g fat (2g saturated fat), 212mg cholesterol, 200mg sodium, 23g carbohydrate (21g sugars, 1g fiber), 7g protein.
• Originally published as Pickled Eggs with Beets in Reminisce April/May 2009
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Details

Adapted from tasteofhome.com

Preparation

Step 1

Prep: 10 min. + chilling