Pickled Eggs

by Kathleen Morrison

Servings: 6 servings

INGREDIENTS

3/4 cup juice from canned beets
3/4 cup vinegar
1/4 cup brown sugar
1/2 tsp. salt
2 whole cloves
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.

CHEF COMMENTS

Calories per egg: About 80

Tagged: eggs, sidedishes add tags

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