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Beet Pickled Eggs

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.22

$1.22 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 vegetarian,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian side dish
spoonacular Score:37%

Spoonacular Score: 37%

 

Beet Pickled Eggs is a gluten free, dairy free, and vegetarian side dish. This recipe makes 12 servings with 219 calories, 3g of protein, and 1g of fat each. For $1.22 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 1 person has tried and liked this recipe. Head to the store and pick up bay leaves, young beets, doz and hard-cooked eggs, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 40%. This score is rather bad. Try Pickled Red Beet Eggs, Beet Pickled Eggs With Fennel, and Beet-Pickled Deviled Eggs for similar recipes.

Ingredients

Servings:
3
3  bay leaves
bay leaves
4 pounds
4 pounds fresh beets
fresh beets
1 cup
1 cup brown sugar
brown sugar
0.5 tsps
0.5 tsps celery seed
celery seed
2 cups
2 cups cider vinegar
cider vinegar
1 cup
1 cup granulated sugar
granulated sugar
0.5 tsps
0.5 tsps ground allspice
ground allspice
1 tsp
1 tsp ground cinnamon
ground cinnamon
0.5 tsps
0.5 tsps ground cloves
ground cloves
1 small
1 small hard cooked eggs
hard cooked eggs
2 tsps
2 tsps mustard seed
mustard seed
some
some salt
salt
some
some water
water
1 tsp
1 tsp whole allspice
whole allspice
3  bay leaves
3
bay leaves
4 pounds fresh beets
4 pounds
fresh beets
1 cup brown sugar
1 cup
brown sugar
0.5 tsps celery seed
0.5 tsps
celery seed
2 cups cider vinegar
2 cups
cider vinegar
1 cup granulated sugar
1 cup
granulated sugar
0.5 tsps ground allspice
0.5 tsps
ground allspice
1 tsp ground cinnamon
1 tsp
ground cinnamon
0.5 tsps ground cloves
0.5 tsps
ground cloves
1 small hard cooked eggs
1 small
hard cooked eggs
2 tsps mustard seed
2 tsps
mustard seed
some salt
some
salt
some water
some
water
1 tsp whole allspice
1 tsp
whole allspice

Equipment

sauce pan
sauce pan
sauce pan
sauce pan


Instructions

  1. Wash the beets; place in a large saucepan with water to cover and bring to a boil; reduce heat and simmer for 45 minutes to 1 hour, or until tender.
  2. Drain and cover with cold water; trim off the tops and roots and slip off the skins. Divide between 2 widemouthed quart jars.
  3. In a large saucepan, combine the rest of the ingredients except the eggs.
  4. Simmer, covered, for 10 minutes. Divide liquid between the 2 jars and allow to cool completely. Add the eggs to the cold beet mixture and refrigerate for 2 days.
  5. NOTE: If you add eggs to the hot liquid, you get a very rubbery, practically inedible egg.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.22
Ingredient
3 bay leaves
4 pounds fresh beets
1 cup brown sugar
½ teaspoons celery seed
2 cups cider vinegar
1 cup granulated sugar
½ teaspoons ground allspice
1 teaspoon ground cinnamon
½ teaspoons ground cloves
1 small hard cooked eggs
2 teaspoons mustard seed
1 teaspoon whole allspice
Price
$0.06
$10.08
$0.71
$0.11
$1.78
$0.28
$0.11
$0.08
$0.18
$0.27
$0.30
$0.70
$14.65

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

Cooking Tips

  • Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • To get perfect hard-boiled eggs, start by storing the eggs with the tip of the egg pointing down. This will help center the yolk. Once it is time to make the eggs, put the eggs in a pot with cold water and bring it to a boil. Once you have a rolling boil, remove the pot from the heat and cover with a lid. After 12 minutes, drain the pot and rinse the eggs in cold water. To peel, crack the egg shell on all sides and roll it with your hand to thoroughly break up the shell.

Disclaimer

Nutritional Information

Quickview
218k Calories
3g Protein
0.96g Total Fat
50g Carbs
6% Health Score
Limit These
Calories
218k
11%

Fat
0.96g
1%

  Saturated Fat
0.21g
1%

Carbohydrates
50g
17%

  Sugar
44g
50%

Cholesterol
15mg
5%

Sodium
336mg
15%

Get Enough Of These
Protein
3g
6%

Folate
167µg
42%

Manganese
0.73mg
36%

Fiber
4g
18%

Potassium
562mg
16%

Magnesium
44mg
11%

Vitamin C
7mg
9%

Iron
1mg
9%

Copper
0.17mg
9%

Phosphorus
76mg
8%

Calcium
60mg
6%

Vitamin B6
0.12mg
6%

Selenium
3µg
5%

Vitamin B2
0.09mg
5%

Zinc
0.67mg
4%

Vitamin B1
0.05mg
4%

Vitamin B5
0.32mg
3%

Vitamin B3
0.57mg
3%

Vitamin A
76IU
2%

covered percent of daily need

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