Pickled Eggs #2 Recipe




Pickled Eggs #2 Ingredients

6 hardcooked eggs
1 cup cider vinegar
1 cup beet liquid
1/3 cup sugar
1/2 tsp salt
1/4 cup onion, chopped
4 whole cloves

A Recipe for
Pickled Eggs #2

 

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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.


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There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted.

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This is a recipe for Pickled Eggs #2 from the recipe cookbook of Recipes-to-go (Egg)


Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.




Pickled Eggs #2 recipe - a tasty recipe for you to add to your collection!

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Pickled Eggs #2

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

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Pickled Eggs #2 Directions

Place peeled eggs in bowl or jar. Mix vinegar, beet liquid, sugar,
salt, onion and cloves. Pour over eggs. Cover and refrigerate at
least 2 days. Slice eggs. 6 servings, 145 calories per serving

Source: Betty Crocker's Cookbook, Bantam 1987 pocketbook Shared by
Elizabeth Rodier Aug 93

Serves: 6

 

 

 

 

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Pickled Eggs #2 Recipe from the Recipes-To-go.com Egg Recipe Cookbook

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