Beet Pickled Eggs (2 Pts) Recipe

Ingredients : Beet Pickled Eggs (2 Pts) Recipe

12 eggs, peeled
1 1/2 cup cider vinegar
1 cup beet juice
8 whole peppercorns, (8 to 10)
3 whole cloves
3 cloves garlic, (3 to 4)
1 bay leaf
1 tbsp sugar
1/2 tsp salt
1/8 tsp ground allspice
2 sprigs fresh dill

Instructions : Beet Pickled Eggs (2 Pts) Recipe

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 [mnmpoms@ponyexpress.net]

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Per Serving (excluding unknown items): 81 Calories; 5g Fat (50.6% calories
from fat); 6g Protein; 5g Carbohydrate; 1g Dietary Fiber; 187mg
Cholesterol; 150mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0
Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

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