Pickled Beets And Eggs Recipe

• 6 hard cooked Large eggs
• 1 can (16 ounce.) whole beets
• 1 c. cider vinegar
• 1/3 c. sugar
• 2 cinnamon sticks
• 1/2 teaspoon grnd ginger
• 1/2 teaspoon whole peppercorns
• 3 whole cloves
• 1 bay leaf
• 1/4 teaspoon caraway seed
• Leaf lettuce

1. Shell Large eggs and set aside.
2. Drain beet juice into small saucepan.
3. Add in vinegar, sugar and seasonings.
4. Bring to a full boil; remove from heat.
5. In heat proof 1 qt glass jar, layer Large eggs and beets.
6. Pour in warm pickling liquid.
7. Cover and cold to room temperature.
8. Chill 24 hrs.
9. To serve, line salad plates with lettuce and top with sliced Large eggs and sliced beets.
10. 6 servings, about 75 calories per serving, about 6 grams of fat.

eggs, beets, cider vinegar, sugar, cinnamon sticks, grnd ginger, peppercorns, cloves, bay leaf, caraway seed, lettuce

Taken from cookeatshare.com/recipes/pickled-beets-and-eggs-15753 (may not work)