Pickled Eggs

6 Eggs

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Pickled Eggs Ingredients

3/4 c Juice from canned beets	1/2 ts Salt
3/4 c Vinegar	2 Cloves, whole
1/4 c Brown sugar	6 Eggs, hard cooked, peeled

Instructions for Pickled Eggs

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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usdafood.zip

Main Ingredient: EggsCuisine: Uncategorized