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Pickled eggs (usda)
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| Artist: |
_ |
| Categories: |
Cheese, Eggs, Snacks |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 3/4
| cup | Juice from canned beets | | 3/4
| cup | Vinegar | | 1/4
| cup | Brown sugar | | 1/2
| tsp | Salt | | 2
| | Cloves, whole | | 6
| | Eggs, hard cooked, peeled |
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Procedures:
| 1 | Mix beet juice, vinegar, brown sugar, salt, and cloves in a saucepan. | | 2 | Bring to a boil. | | 3 | Cool. | | 4 | place eggs in a quart jar. | | 5 | Add beet juice mixture. | | 6 | 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. | | 7 | refrigerate overnight. | | 8 | for optimum eating quality, use within 2 days of preparation. | | 9 | calories per egg: about 80 |
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