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Before you jump to Pickled Eggs and Beets recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
Opting to eat healthily provides incredible benefits and is becoming a more popular way of life. Poor diet is a leading factor in illnesses such as heart disease and hypertension which can put a drain on the economy. Everywhere you look, people are encouraging you to live a more healthy lifestyle but on the other hand, you are also being encouraged to rely on convenience foods that can affect your health in a terrible way. It is likely that a lot of people believe it will take great effort to eat a healthy diet or that they have to make a large scale change to how they live. Contrary to that information, people can alter their eating habits for the better by carrying out a few modest changes.
Initially, you will need to be extremely careful when you are shopping for food that you don’t unthinkingly put things in your basket that you no longer want to eat. For example, most likely you have never checked the box of your favorite cereal to see how much sugar it has. Having a bowl of oatmeal will supply you with the energy to face the day while protecting your heart at the same time. By mixing in fresh fruit, you can improve the flavor and, before you know it, you will have made a positive change to your diet.
Obviously, it’s not at all difficult to start incorporating healthy eating into your daily routine.
We hope you got benefit from reading it, now let’s go back to pickled eggs and beets recipe. You can have pickled eggs and beets using 7 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to cook Pickled Eggs and Beets:
- Provide 4 hard boiled eggs, peeled
- Take 1 can (14 oz) sliced beets
- Use 3/4 cup water
- You need 3/4 cup apple cider vinegar
- You need 2 tbsp sugar
- Get 1 tsp salt
- You need 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.
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