Pickled Eggs, Beets and Onions Recipe

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Ingredients:

Serving

18 hard-boiled eggs (whole shelled )
1 cup onion (sliced )
2 (15 oz) cans sliced beets
1 cup cider vinegar
1 cup white vinegar
2 cups beet juice
1 cup brown sugar
1/4 cup white sugar
10 whole cloves
2 cinnamon sticks
8 juniper berries, cracked (optional)
1 tsp salt

Directions:

Place the eggs, sliced onions, and beets in a large jar. Set aside.
In a saucepan, combine the remaining ingredients and slowly boil for 10 minutes. Let cool.
Pour the cooled vinegar solution over the eggs, onions and beets. If the juice does not cover them, add additional water/vinegar (1:1) to cover. Refrigerate.
Can be eaten in 24-hours, but are better after a couple of days. Store in fridge.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	368.9 Kcal (1545 kJ)
Calories from fat	111.38 Kcal
		% Daily Value*
Total Fat	12.38g	19%
Cholesterol	419.63mg	140%
Sodium	446.15mg	19%
Potassium	244.89mg	5%
Total Carbs	48.91g	16%
Sugars	36.69g	147%
Dietary Fiber	2.27g	9%
Protein	16.69g	33%
Vitamin C	1.4mg	2%
Iron	1.5mg	8%
Calcium	87.6mg	9%

Amount Per 100 g
Calories	129.56 Kcal (542 kJ)
Calories from fat	39.11 Kcal
		% Daily Value*
Total Fat	4.35g	19%
Cholesterol	147.37mg	140%
Sodium	156.69mg	19%
Potassium	86mg	5%
Total Carbs	17.18g	16%
Sugars	12.88g	147%
Dietary Fiber	0.8g	9%
Protein	5.86g	33%
Vitamin C	0.5mg	2%
Iron	0.5mg	8%
Calcium	30.8mg	9%

* 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.

Tastes

salty
savory
bitter
sweet

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