Beet Pickled Eggs (2 PTS)

Recipe Ingredients

12		Eggs - peeled
1 1/2 cups	355ml	Cider vinegar
1 cup	237ml	Beet juice
8		Peppercorns - (8 to 10)
3		Whole cloves
3		Garlic - (3 to 4)
1		Bay leaf
1 tablespoon	15ml	Sugar
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Ground allspice
2 sections		Fresh dill

Recipe Instructions

Pack peeled eggs in a clean one quart jar.

Combine remaining ingredients, except dill in a saucepan and bring to a

boil.

Reduce heat and simmer for 3-5 minutes. Pour hot mixture over eggs, add

dill

and cover tightly. Refrigerate for at least 2 days before serving. Will

keep

for about 2 weeks in the refrigerator.

12 servings

Recipe from Fabulous Foods Low Carb Newsletter

Shared by: Johanna; RecipeLu

MC Formatted by Mary [[email protected]]

Source:
Mr. Paul Newman's, Newman's Own Cookbook

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.