Pickled Eggs (Usda) Recipe

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Pickled Eggs (Usda) 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

A Recipe for
Pickled Eggs (Usda)

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Pickled Eggs (Usda)

Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

Pickled Eggs (Usda) Directions

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

Serves: 6

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Pickled Eggs (Usda) Recipe from the Recipes-To-go.com Egg Recipe Cookbook

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