Pickled Eggssnacks 3/4 cup juice from canned beets 3/4 cup vinegar 1/4 cup brown sugar 1/2 teaspoon 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 |
