Pickled Eggs (USDA)

PICKLED EGGS (USDA)

6 Preparation Time :

Categories : Cheese Snacks

Amount Measure Ingredient -- Preparation Method -- -- --

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 - - - - - - - - - - - - - - - - - -