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Natural Pickled Red Beet Egg Mix

This mix features the traditional balance of sweet, sour and beet flavors for a perfect batch of pickled eggs every time. Simply dissolve the mix in warm water then add to hard boiled eggs. This mix can also be used to make a delightful vinaigrette salad dressing. *Yields two dozen eggs.

Cooking Instructions

Pickled Red Beet Eggs 3 Cups Warm Water 1 Cup Pickled Red Beet Egg Mix 12 Eggs (hard boiled and peeled) 1. Place eggs in a pan with enough water to cover them; bring to a boil. (Hint: Older eggs always peel the easiest and look the nicest.) 2. When the eggs begin to boil, cover them and remove them from the burner to steam for 20 minutes. Cool the eggs in running water and peel them. 3. Mix the warm water and Pickled Red Beet Egg Mix until dissolved. 4. Simply pour the liquid over the eggs and refrigerate overnight (stir occasionally).

List of Ingredients

Raw Cane Sugar, Dextrose, Sea Salt, Red Beet Powder, Vinegar Powder, Citric Acid, Beet Extractive, Soybean Oil, Onion Powder, Ascorbic Acid (vitamin C). Contains No Allergens. Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.

N u t r i t i o n  F a c t s
Serving Size (5g)
Servings per Container 
Amount Per Serving    
Calories 15   Calories from Fat 0
  % Daily Value
Total Fat 0g 0 %
Saturated Fat 0g 0 %
Trans Fat 0g  
Cholesterol 0mg 0 %
Sodium 150mg 6 %
Total Carbohydrate 4g 1 %
Fiber 0g 0 %
Sugars 4g  
Sugar Alcohols g  
Vitamin A 0% Vitamin C 10%
Calcium 0% Iron 0%