Pickled eggs #2

Yield: 6 servings

Measure Ingredient
6 \N Hardcooked eggs
1 cup Cider vinegar
1 cup Beet liquid
⅓ cup Sugar
½ teaspoon Salt
¼ cup Onion, chopped
4 \N Whole cloves

Place peeled eggs in bowl or jar. Mix vinegar, beet liquid, sugar, salt, onion and cloves. Pour over eggs. Cover and refrigerate at least 2 days. Slice eggs. 6 servings, 145 calories per serving Source: Betty Crocker's Cookbook, Bantam 1987 pocketbook Shared by Elizabeth Rodier Aug 93

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