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MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: Pickled Eggs #2
 Categories: Appetizers
      Yield: 6 servings
      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
  Source:  Betty Crocker's Cookbook, Bantam 1987 pocketbook Shared by
  Elizabeth Rodier Aug 93
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MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: Basic Pickling Liquid
 Categories: Info, Mine
      Yield: 2 1/2 cups
      1 c  Rice vinegar
      1 c  Water
    1/3 c  White wine vinegar
           -6% acidity
      3 tb Sugar
      2 tb Kosher salt
  Mix ingredient together in nonreactive bowls and/or pans. All pickles
  should be cooled to room temperature and refrigerated overnight before
  eating. They will keep in the refrigerator for up to two weeks.
  Note: there is a chart of quick pickle recipes on page 19.
  Cook's Illustrated September/October 1994
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