Cooking Recipe Pickled Eggs (Usda)
Recipe 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
Directions
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