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
