Side Pannel
Pickled Eggs
Ingredients List
- 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
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
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
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