Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Pickled Eggs #2

6 Hardcooked eggs

1 c Cider vinegar

1 c Beet liquid

1/3 c Sugar

1/2 ts Salt

1/4 c Onion, chopped

4 Whole cloves

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

From: Betty Crocker's Cookbook, Bantam 1987 pocketbook Shared by Elizabeth Rodier Aug 93

Continue to:

• prev: Pickled Eggs #1
• Index
• next: Pickled Mushrooms

Related Recipes:

• Spinach-Cheese Puffs
• Mildred's Spinanch Sandwich
• Split Pea Soup (Brown)
• Yogurt-Herb-Eggplant Spread
• Spicy Beef Lettuce Cups
• Wine Fruit Cup