Directions:
- Cook, drain, and skin beets if not using canned.
- Combine remaining ingredients, except eggs.
- Pour over beets and cook for about 5 minutes.
- Cool.
- Place eggs in a large jar and pour cooled beet mixture over.
- Place in the refrigerator.
- Let pickle at least two days before using.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.09 Kcal (511 kJ) | ||
| Calories from fat | 49.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.51g | 8% | |
|---|---|---|---|
| Cholesterol | 186.5mg | 62% | |
| Sodium | 269.83mg | 11% | |
| Potassium | 120.57mg | 3% | |
| Total Carbs | 10.93g | 4% | |
| Sugars | 10.35g | 41% | |
| Dietary Fiber | 0.44g | 2% | |
| Protein | 6.78g | 14% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.8mg | 4% | |
| Calcium | 38.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 108.03 Kcal (452 kJ) | ||
| Calories from fat | 43.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.87g | 8% | |
|---|---|---|---|
| Cholesterol | 165.02mg | 62% | |
| Sodium | 238.75mg | 11% | |
| Potassium | 106.69mg | 3% | |
| Total Carbs | 9.67g | 4% | |
| Sugars | 9.16g | 41% | |
| Dietary Fiber | 0.39g | 2% | |
| Protein | 6g | 14% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.7mg | 4% | |
| Calcium | 34.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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