Pickled Eggs (Usda) Recipe
Recipe Ingredients
3/4 cup juice from canned beets
3/4 cup vinegar
1/4 cup brown sugar
1/2 tsp salt
2 cloves, whole
6 eggs, hard cooked, peeled
Recipe Preparation
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
Servings: 6
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Pickled Eggs (Usda) Recipe from Recipes 4U
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