Pickled Eggs (usda) Recipe
Yield: 6 EggsRecipe by luhu.jp
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
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
Source from luhu.jp
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
Source from luhu.jp