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"From Sandi's Recipe File"

Recipe Source: Recipe Card from Get Cracking Eggs & Cheese Recipe File Serving Size: Makes 12 pickled eggs Have this recipe emailed to you!

Blushing Pickled Eggs Amount Ingredient 1 cup beet juice 1 cup vinegar 1/2 cup water 1/4 cup sugar 2 teaspoons pickling spice 1/2 teaspoon salt 1 onion, sliced and separated into rings 12 hard-cooked eggs, peeled

Preparation Instructions:

In a medium saucepan, combine beet juice, vinegar, water, sugar, pickling spice, salt and onion. Brig to a boil over medium heat, stirring constantly just until the sugar dissolves; reduce heat and simmer 10 minutes. Strain and cool at room temperature. In a large glass jar or container, pour beet juice mixture over whole hard-cooked eggs. Cover and marinate 2 to 3 days in the refrigerator before serving.

Makes 12 pickled eggs.

Nutrients per egg: Calories - 89, Carbohydrates - 45 grams, Protein - 6.4 grams, Fat - 5.0 grams

Tips: A 19 ounce can of beets, drained, yields 1 cup beet juice. Once a jar of pickled eggs has been opened, keep refrigerated for up to 30 days. Keep a supply of pickled eggs in your refrigerator for a quick snack.

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