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Name: Pickled Eggs
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1/4 c Brown sugar; 6 Eggs, hard cooked, peeled; 1/2 ts Salt; 3/4 c Juice from canned beets; 3/4 c Vinegar; 2 Cloves, whole

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INGREDIENTS

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

INSTRUCTIONS

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

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Nutrition

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Serving Size: 1 Egg (29g)
Recipe Makes: 6 Eggs

Calories: 80
Calories from Fat: 4 (5%)

Amt Per Serving		% DV

	Total Fat 0.5g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 11mg		0 %
Potassium 55.9mg		1 %
Total Carbohydrate 19.7g		6 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 18.8g
Protein 0.2g		0 %
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: 80

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