Recipe: Pickled Eggs

Title: Pickled Eggs
Categories: Cheese/eggs, Snacks
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