Pickled Eggs
Pickled Eggs recipe
Yield
6 servingsPrep
10 minCook
5 minReady
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
beet juice
from canned beets |
* |
| ¾ | cup |
vinegar
|
|
| ¼ | cup |
brown sugar
|
*
|
| ½ | teaspoon |
salt
|
|
| 2 |
cloves, whole
|
*
|
|
| 6 | large |
eggs
hard cooked, |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
beet juice
from canned beets |
* |
| 177 | ml |
vinegar
|
|
| 59 | ml |
brown sugar
|
*
|
| 2.5 | ml |
salt
|
|
| 2 | each |
cloves, whole
|
*
|
| 6 | large |
eggs
hard cooked, |
|
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.
