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Beet-Pickled Eggs

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By Paula Jones
Updated Apr 24, 2012
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Hard-boiled eggs pickled in the juice of beets offer an unexpected pop of color and flavor. These are great in your favorite deviled egg recipe, too!

Beet-Pickled Eggs

  • Prep Time 15 min
  • Total 5 hr 15 min
  • Servings 4
  • Ingredients 5
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Ingredients

  • 4 hard-cooked eggs, peeled
  • 1 can (15 oz) sliced beets
  • 1/4 cup sugar
  • 1/2 cup apple cider vinegar
  • 3 to 4 whole cloves

Instructions

  • Step 
    1
    In pint-size glass jar, place peeled eggs. (A wide-mouth jar works the best.)
  • Step 
    2
    Into 2-quart saucepan, drain liquid from can of beets. (Reserve beets for another use or discard.) Add sugar, vinegar and cloves. Heat over medium-high heat, stirring to dissolve sugar, until mixture comes to a boil. Remove from heat.
  • Step 
    3
    Carefully pour hot liquid over eggs. Cool completely, about 1 hour.
  • Step 
    4
    Cover jar tightly with lid. Refrigerate at least 4 hours before serving.

Nutrition

Nutrition Facts are not available for this recipe

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