Title: Pickled Eggs (Usda)
Categories: Cheese Snack
Yield: 6 Eggs

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

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

previous

next