Recipe: Delicious Pickled Eggs and Beets

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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 Energy Goodies.

Healthy and balanced eating promotes a feeling of well being. Increasing our intake of healthy foods while decreasing the intake of unhealthy kinds plays a role in a more balanced feeling. Eating more vegetables helps you feel a lot better than eating a piece of pizza. Sometimes it's hard to find healthy foods for snacks between meals. You can spend several hours at the grocery store searching for the perfect snack foods to allow you to feel healthy. Here are a few healthy snacks that can be used when you need a fast pick me up.

Probably the most popular snacks is yogurt. Eating fat free yogurt in place of a nutritious larger lunch isn't a good idea. You cannot beat yogurt when it comes to a nutritious snack though. It contains a great deal of calcium, healthy proteins, and B vitamins. Easily digestible, yogurt can actually help your digestive system work properly depending upon the culture used to make it. Try including some healthy nuts to unsweetened low fat yogurt for a healthy snack idea. It's an excellent approach to enjoy a flavorful snack without too much sugar.

A large variety of instant health snacks is easily obtainable. Determining to live a healthy lifestyle can be as easy as you want it to be.

We hope you got insight from reading it, now let's go back to pickled eggs and beets recipe. To make pickled eggs and beets you only need 7 ingredients and 3 steps. Here is how you do it.

The ingredients needed to make Pickled Eggs and Beets:

1. Get 4 of hard boiled eggs, peeled.
2. Take 1 can (14 oz) of sliced beets.
3. Provide 3/4 cup of water.
4. Use 3/4 cup of apple cider vinegar.
5. Get 2 tbsp of sugar.
6. Use 1 tsp of salt.
7. Prepare 2 tsp of pepper.

Instructions to make Pickled Eggs and Beets:

1. Mix all ingredients except eggs in medium saucepan. Bring to boil, then reduce heat to low and simmer for 5 minutes..
2. 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..
3. To serve, remove beets and eggs with slotted spoon, and cut eggs in quarters..

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