Pickled eggs (usda)
6 Eggs
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Juice from canned beets |
| ¾ | cup | Vinegar |
| ¼ | cup | Brown sugar |
| ½ | teaspoon | Salt |
| 2 | Cloves, whole | |
| 6 | Eggs, hard cooked, peeled | |
Directions
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