Pickled Eggs

21.08.2008 | Author: Cook | Posted in U.S. Food
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Pickled Eggs


Servings: 6
Ingredients: 

  • 3/4 c  Juice from canned beets
    • 

  • 3/4 c  Vinegar
    • 

  • 1/4 c  Brown sugar
    • 

  • 1/2 ts Salt
    • 

  • 2    Cloves, whole
    • 

  • 6    Eggs, hard cooked, peeled
    •

Mix beet juice, vinegar, brown sugar, salt, and cloves in a saucepan.
Bring to a boil. Cool.

Place eggs in a quart jar. Add beet juice mixture.

To keep eggs immersed in the pickling mixture, fill a small plastic bag
(intended for food use) with water; fasten securely to prevent leakage;
and place on top of eggs.

Refrigerate overnight.

For optimum eating quality, use within 2 days of preparation.

Calories per egg: About 80

Source: FOOD — by U.S. Department of Agriculture
Typed for you by Karen Mintzias

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