Purple Pickled Eggs Recipe
Makes 12 eggs
12 large eggs
1-15 ounce can whole beets with their juice (or sliced ones if you can’t find whole)
2 cups white vinegar
Heat a large saucepan with enough water to cover the eggs to a boil. Using a spoon place eggs in water and then lower the heat to a simmer. Cook for 15 minutes.
Put pan into sink and add ice to cool and wait 15 minutes. Peel eggs.
Place 12 eggs into two 1 quart mason jars (6 in each jar). Add ½ the beets and beet juice to each jar. Then add 1 cup of white vinegar to each jar and top the jars with water so the eggs and beets are submerged.
Place in refrigerator and wait three days to enjoy. Pickled eggs last one month (maybe more) in the refrigerator.
One egg is 91 calories, 5.0 g fat, 1.6 g saturated fat, 3.3 g carbohydrates, 2.5 g sugar, 6.6 g protein, 0.6 g fiber, 141 mg sodium, 3 SmartPts
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