| Beet Pickled Eggs (2 Pts)
12 eggs, peeled
1 1/2 cups of cider vinegar
1 cup of beet juice
8 - 10 whole peppercorns
3 whole cloves
3 - 4 cloves garlic
1 bay leaf
1 tablespoon of sugar
1/2 teaspoon of salt
1/8 teaspoon of ground allspice
2 sprigs fresh dill |
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Pack the peeled eggs in a one quart jar. Combine the remaining ingredients, except dill in a saucepan and bring to a boil. Reduce the heat and simmer for 3-5 minutes. Pour hot mixture over eggs, add dill, 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
Per Serving (excluding unknown items): 81 Calories; 5g Fat (50.6% caloriesfrom fat); 6g Protein; 5g Carbohydrate; 1g Dietary Fiber; 187mgCholesterol; 150mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 |
