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Cook Time:20 minsAdditional Time:23 hrs 40 minsTotal Time:1 dayServings:6Yield:6 servingsJump to Nutrition Facts
Cook Time:20 minsAdditional Time:23 hrs 40 minsTotal Time:1 dayServings:6Yield:6 servings
Cook Time:20 mins
Cook Time:
20 mins
Additional Time:23 hrs 40 mins
Additional Time:
23 hrs 40 mins
Total Time:1 day
Total Time:
1 day
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 15-ounce can beets1cupcider vinegar½cupsugar2teaspoonssalt2bay leaves4whole cloves1medium onion, sliced into rings6large eggs
Cook Mode(Keep screen awake)
Ingredients
1 15-ounce can beets
1cupcider vinegar
½cupsugar
2teaspoonssalt
2bay leaves
4whole cloves
1medium onion, sliced into rings
6large eggs
DirectionsDrain liquid from beets into a small saucepan, reserving the beets for another use (for instance, use them for Grilled Buffalo Steak with Radicchio-Beet Skewers). Add vinegar, sugar, salt, bay leaves and cloves to the pan. Bring to a boil over medium-high heat, stirring occasionally, until the sugar dissolves. Pour the pickling liquid into a large deep bowl and stir in onions; set aside to cool for 1 hour.Meanwhile, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low, cover and cook at the lowest simmer for 10 minutes. Pour off the hot water and run cold water over the eggs until they are completely cooled. Peel the eggs.When the pickling liquid is cool, place the peeled eggs in a 4-cup container; pour the pickling liquid over the eggs, then spoon the onions on top. (The onions should hold the eggs under the liquid.) Cover and refrigerate for 24 hours.Remove the eggs and onions from the pickling liquid. Refrigerate in an airtight container. Serve the onions (which are also delicious on burgers) alongside the eggs, if desired.TipsMake Ahead Tip: Once removed from the pickling liquid, the eggs will keep, in an airtight container, in the refrigerator for up to 3 days.Originally appeared: EatingWell Magazine, June/July 2006
Directions
Drain liquid from beets into a small saucepan, reserving the beets for another use (for instance, use them for Grilled Buffalo Steak with Radicchio-Beet Skewers). Add vinegar, sugar, salt, bay leaves and cloves to the pan. Bring to a boil over medium-high heat, stirring occasionally, until the sugar dissolves. Pour the pickling liquid into a large deep bowl and stir in onions; set aside to cool for 1 hour.Meanwhile, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low, cover and cook at the lowest simmer for 10 minutes. Pour off the hot water and run cold water over the eggs until they are completely cooled. Peel the eggs.When the pickling liquid is cool, place the peeled eggs in a 4-cup container; pour the pickling liquid over the eggs, then spoon the onions on top. (The onions should hold the eggs under the liquid.) Cover and refrigerate for 24 hours.Remove the eggs and onions from the pickling liquid. Refrigerate in an airtight container. Serve the onions (which are also delicious on burgers) alongside the eggs, if desired.TipsMake Ahead Tip: Once removed from the pickling liquid, the eggs will keep, in an airtight container, in the refrigerator for up to 3 days.
Drain liquid from beets into a small saucepan, reserving the beets for another use (for instance, use them for Grilled Buffalo Steak with Radicchio-Beet Skewers). Add vinegar, sugar, salt, bay leaves and cloves to the pan. Bring to a boil over medium-high heat, stirring occasionally, until the sugar dissolves. Pour the pickling liquid into a large deep bowl and stir in onions; set aside to cool for 1 hour.
Meanwhile, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low, cover and cook at the lowest simmer for 10 minutes. Pour off the hot water and run cold water over the eggs until they are completely cooled. Peel the eggs.
When the pickling liquid is cool, place the peeled eggs in a 4-cup container; pour the pickling liquid over the eggs, then spoon the onions on top. (The onions should hold the eggs under the liquid.) Cover and refrigerate for 24 hours.
Remove the eggs and onions from the pickling liquid. Refrigerate in an airtight container. Serve the onions (which are also delicious on burgers) alongside the eggs, if desired.
Tips
Make Ahead Tip: Once removed from the pickling liquid, the eggs will keep, in an airtight container, in the refrigerator for up to 3 days.
Originally appeared: EatingWell Magazine, June/July 2006
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Nutrition Facts(per serving)91Calories5gFat5gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
