*  Exported from  MasterCook  *
 
                            PICKLED EGGS (USDA)
 
 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
  
 
 
                    - - - - - - - - - - - - - - - - - -