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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