*  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
 


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