1 cup beet juice
1 cup vinegar
1/2 cup water
1/4 cup sugar
2 teaspoons pickling spice
1/2 teaspoon salt
1 onion, sliced and separated into rings
12 hard-cooked eggs, peeled
Preparation
Instructions:
In a medium saucepan, combine beet juice, vinegar, water, sugar, pickling spice, salt and onion. Brig to a boil over medium heat, stirring constantly just until the sugar dissolves; reduce heat and simmer 10 minutes. Strain and cool at room temperature. In a large glass jar or container, pour beet juice mixture over whole hard-cooked eggs. Cover and marinate 2 to 3 days in the refrigerator before serving.
Makes 12 pickled eggs.
Nutrients per egg: Calories - 89, Carbohydrates - 45 grams, Protein - 6.4 grams, Fat - 5.0 grams
Tips: A 19 ounce can of beets, drained, yields 1 cup beet juice. Once a jar of pickled eggs has been opened, keep refrigerated for up to 30 days. Keep a supply of pickled eggs in your refrigerator for a quick snack.