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Before you jump to Pickled Eggs and Beets recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
Healthy eating is today a great deal more popular than it used to be and rightfully so. The overall economy is impacted by the number of individuals who are dealing with diseases such as hypertension, which is directly linked to poor eating habits. There are more and more efforts to try to get us to lead a more healthy lifestyle and nonetheless it is also easier than ever to rely on fast, convenient food that is often bad for our health. Most likely, most people believe that it takes too much work to eat healthily and that they will have to drastically change their way of life. It is possible, however, to make a few small changes that can start to make a positive impact to our everyday eating habits.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping since you probably buy lots of food items out of habit. For example, most likely you have never checked the box of your favorite cereal to see how much sugar it contains. Eating a bowl of oatmeal will give you the energy to face the day while protecting your heart at the same time. By putting in fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a good change to your diet.
Evidently, it’s not at all hard to start integrating healthy eating into your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to pickled eggs and beets recipe. To cook pickled eggs and beets you only need 7 ingredients and 3 steps. Here is how you achieve it.
The ingredients needed to prepare Pickled Eggs and Beets:
- You need 4 hard boiled eggs, peeled
- Get 1 can (14 oz) sliced beets
- Take 3/4 cup water
- Take 3/4 cup apple cider vinegar
- Provide 2 tbsp sugar
- You need 1 tsp salt
- Prepare 2 tsp pepper
Steps to make Pickled Eggs and Beets:
- Mix all ingredients except eggs in medium saucepan. Bring to boil, then reduce heat to low and simmer for 5 minutes.
- Place peeled eggs in a glass jar (I use a quart mason jar), and carefully pour contents of saucepan over the eggs. Let cool, put on lid, and store in refrigerator for 24 hours, turning occasionally to pickle the eggs evenly.
- To serve, remove beets and eggs with slotted spoon, and cut eggs in quarters.
Thinly sliced or julienned beets can give a bright burst of flavor to many a raw veggie salad as well. In saucepan, boil vinegar, sugar, pepper, salt and garlic powder until sugar is melted. Let cool In large container, combine beets, eggs, and onions. Pour vinegar mixture over all and mix to combine. Cool the liquid then pour over eggs and beets, cover and let stand overnight (or up to three days) in the refrigerator.
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