Pickled Eggs

Ingredients

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

Method

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

Yield

6 Eggs


( categories: | | | )