Pickled eggs #2
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Hardcooked eggs | |
| 1 | cup | Cider vinegar |
| 1 | cup | Beet liquid |
| ⅓ | cup | Sugar |
| ½ | teaspoon | Salt |
| ¼ | cup | Onion, chopped |
| 4 | Whole cloves | |
Directions
Place peeled eggs in bowl or jar. Mix vinegar, beet liquid, sugar, salt, onion and cloves. Pour over eggs. Cover and refrigerate at least 2 days. Slice eggs. 6 servings, 145 calories per serving Source: Betty Crocker's Cookbook, Bantam 1987 pocketbook Shared by Elizabeth Rodier Aug 93
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