- Prep time 30 minutes
- Total time 1 hour & 30 minutes
- Portion size 8 servings
Ingredients
Method
In large pot of boiling water, cook beets until tender, about 45 minutes. Drain; rinse beets under cold water and slip off skins (leave small beets whole and cut larger ones into wedges). Set aside.
Meanwhile, in large saucepan, place eggs in single layer; pour in enough cold water to cover eggs by at least 1 inch. Cover and bring to boil. Remove from heat; let stand, covered, for 10 minutes. Drain; rinse eggs under cold water until cooled, then peel.
Divide reserved beets and eggs among hot, sterilized glass jars. In separate saucepan, add vinegar, sugar, 2⁄3 cup water, salt and mustard seeds; bring to boil. Remove from heat. Pour hot vinegar mixture into jars, ensuring eggs and beets are covered. Seal jars. Refrigerate for 1 day. (Keep in refrigerator and consume within 2 weeks.)
Nutritional facts PER 1/2-CUP SERVING: about
- Calories 90
- Total fat 4 g
- Saturated fat 1 g
- Cholesterol 140 mg
- Sodium 250 mg
- Total carbohydrate 8 g
- Fibre 2 g
- Sugars 6 g
- Protein 6 g
- Iron 1 mg
