| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheese/eggs, Snacks |
6 |
Eggs |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usdafood.zip
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