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Before you jump to Pickled Eggs and Beets recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs In The Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the environment. That’s a thing of the past now, with everyone being aware of the problems besetting the planet and also the shared burden we have for turning things around. According to the industry experts, to clean up the environment we are all going to have to make some changes. This should happen soon and living in approaches more friendly to the environment should become a goal for every individual family. Here are a few tips that can help you save energy, mainly by making your kitchen more green.

A lot of energy is wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you might be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electrical power. The appropriate temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. Another way to save electricity is to keep the condenser clean, because the motor won’t have to go as often.

As you can see, there are many little items that you can do to save energy, and also save money, in the kitchen alone. Green living just isn’t that tough. Typically, all it will take is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to pickled eggs and beets recipe. You can cook 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:

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

Steps 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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