Pickled Eggs

Ingredients:

• 3/4 cup – Juice from canned beets
• 3/4 cup – Vinegar
• 1/4 cup – Brown sugar
• 1/2 teaspoon – Salt
• 2 Cloves, whole
• 6 hard boiled eggs,peeled

Directions:

1. Mix beet juice, vinegar, brown sugar, salt, and cloves in a saucepan. Bring to a boil. Cool.
2. Place eggs in a quart jar. Add beet juice mixture.
3. 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.
4. Refrigerate overnight.
5. For optimum eating quality, use within 2 days of preparation.
6. Calories per egg: About 80

Serves:

6 people

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