*  Exported from  MasterCook  *

                          PICKLED EGGS (USDA)

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
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



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