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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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|Serving Size: 1 Serving (411g)|
|Recipe Makes: 8|
|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 %|
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Calories per serving: 688
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