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
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