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Before you jump to Pickled Eggs and Beets recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Goodies.
Healthy and balanced eating helps bring about a feeling of wellness. We have a tendency to feel way less gross when we increase our consumption of nutritious foods and lower our consumption of unhealthy foods. A salad allows us to feel a lot better than a piece of pizza (physically in any case). Deciding on healthier food choices can be difficult when it’s snack time. Shopping for snacks can be a challenge because you have so many options. There’s nothing like one of these simple healthy foods when you really need an energy-boosting snack.
One of the most popular treats is yogurt. Eating fat free yogurt in place of a wholesome larger lunch just isn’t a good idea. Low fat yogurt makes a wonderful snack, nevertheless. It is a protein-rich supply of healthy nutritional vitamins. Easily digestible, yogurt can also help your digestive system work correctly depending upon the culture used to make it. Try adding some wholesome nuts to unsweetened yogurt for a healthy snack idea. It’s an easy way to reduce sugar while still enjoying a yummy snack.
You will find lots of healthy snacks you can choose that don’t involve a lot of preparation or searching. When you make the choice to be healthy, it’s easy to find exactly what you need to be successful at it.
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 do it.
The ingredients needed to cook Pickled Eggs and Beets:
- Provide hard boiled eggs, peeled
- Use sliced beets
- Get water
- You need apple cider vinegar
- Provide sugar
- You need salt
- Prepare pepper
Instructions 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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