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Name: Pickled Eggs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 tb Salt; 2 Dried bay leaves; 4 c beets Sliced, cooked; 1/2 c Liquid from beets; 1 c Sugar; 1/2 c White vinegar; 1 ts Cloves; 1/4 ts Pepper; 8 Eggs Hard-cooked

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INGREDIENTS

1 tb Salt
2 Dried bay leaves
4 c beets ; Sliced, cooked
1/2 c Liquid from beets
1 c Sugar
1/2 c White vinegar
1 ts Cloves
1/4 ts Pepper
8 Eggs ; Hard-cooked

Servings

INSTRUCTIONS

Remove the shells from the hard-cooked eggs. Place them in a large bowl and add the sliced beets. In a saucepan, combine the sugar, beet liquid, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, reduce heat, and simmer for 5 minutes. Put the hot liquid over the beets and whole eggs. Cover the bowl and refrigerate. Gently stir the mixture occasionally so that the eggs color evenly. Marinate the eggs and beet slices in the refrigerator for two days before serving. From "The Cooks Book of uncommon Recipes" by Barbara Hill, ISBN:0-940367-14-9. Another great way to pickle eggs is to use the liquid from pickled sausage in a jar. There are many ways to pickle eggs and this is just two suggestions. Posted to EAT-L Digest 10 Sep 96 Date: Wed, 11 Sep 1996 08:27:37 -0500 From: LD Goss

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Pickled Eggs

1 tb Salt
2 Dried bay leaves
4 c beets Sliced, cooked
1/2 c Liquid from beets
1 c Sugar
1/2 c White vinegar
1 ts Cloves
1/4 ts Pepper
8 Eggs Hard-cooked

Remove the shells from the hard-cooked eggs.  Place them in a large bowl  and add the sliced beets.  In a saucepan, combine the sugar, beet liquid,  vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, reduce  heat, and simmer for 5 minutes. Put the hot liquid over the beets and whole  eggs. Cover the bowl and refrigerate. Gently stir the mixture occasionally  so that the eggs color evenly. Marinate the eggs and beet slices in the  refrigerator for two days before serving.  From "The Cooks Book of uncommon Recipes" by Barbara Hill,  ISBN:0-940367-14-9.  Another great way to pickle eggs is to use the liquid  from pickled sausage in a jar. There are many ways to pickle eggs and this  is just two suggestions.  Posted to EAT-L Digest 10 Sep 96    Date:    Wed, 11 Sep 1996 08:27:37 -0500    From:    LD Goss <ldgoss@METRONET.COM>

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Nutrition

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Serving Size: 1 Serving (411g)
Recipe Makes: 8

Calories: 688
Calories from Fat: 226 (33%)

Amt Per Serving		% DV

	Total Fat 25.1g	33 %
	Saturated Fat 7.8g	39 %
	Monounsaturated Fat 9.6g
	Polyunsanturated Fat 3.5g
Cholesterol 1057.5mg		325 %
Sodium 404.6mg		14 %
Potassium 590.6mg		16 %
Total Carbohydrate 85.4g		25 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 82.7g
Protein 32.8g		47 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 688

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