Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
5 days
Total Time:
5 days 20 mins
Servings:
6
Yield:
6 pickled eggs
Ingredients
Directions
Pour beet juice into a medium pot over medium heat. Stir in vinegar, cold water, brown sugar, cinnamon stick, cloves, and salt. Cook, stirring occasionally, until sugar is dissolved, about 8 minutes.
Place beets into liquid mixture and continue cooking until beets are heated through, about 2 minutes more.
Place hard-cooked eggs in a container with a tight-fitting lid. Pour liquid and beets into the container with eggs. Store the container in the refrigerator for about 5 days before eating.
Nutrition Facts (per serving)
| 131 | Calories |
| 5g | Fat |
| 15g | Carbs |
| 7g | Protein |
