Ingredients:
- gallon pickle jar
- 2 1/2 dozen small eggs
- vinegar (enough to fill the remainder of the jar with a couple of inches at the top to spare)
Directions:
- Boil eggs until they are hard in the center.
- Cool and peel.
- Put in pickle jar.
- Add beets, onion, salt, peppercorns, water, water and vinegar.
- Place in the fridge for at least 3 weeks.
- Once a week flip the jar over to keep the ingredients from settling
- You'll know when they are ready when they deep purple and the center in no longer yellow .
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 362.72 Kcal (1519 kJ) | ||
| Calories from fat | 9.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.01g | 2% | |
|---|---|---|---|
| Cholesterol | 27.64mg | 9% | |
| Sodium | 2321.39mg | 97% | |
| Potassium | 153.55mg | 3% | |
| Total Carbs | 93.32g | 31% | |
| Sugars | 77.11g | 308% | |
| Dietary Fiber | 3.59g | 14% | |
| Protein | 1.47g | 3% | |
| Vitamin C | 12.5mg | 21% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 6.9mg | 38% | |
| Calcium | 19.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 110.1 Kcal (461 kJ) | ||
| Calories from fat | 2.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.31g | 2% | |
|---|---|---|---|
| Cholesterol | 8.39mg | 9% | |
| Sodium | 704.63mg | 97% | |
| Potassium | 46.61mg | 3% | |
| Total Carbs | 28.33g | 31% | |
| Sugars | 23.41g | 308% | |
| Dietary Fiber | 1.09g | 14% | |
| Protein | 0.45g | 3% | |
| Vitamin C | 3.8mg | 21% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 2.1mg | 38% | |
| Calcium | 5.9mg | 2% | |
* 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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