Pickled Eggs I
Enjoy these pickled eggs with a rosy complexion courtesy of beet juice.
Rated
4.3
from
9
votes
Prep Time
10M
Total Time
7Days10M
Servings
12 servings
What You Need
1 (15 ounce) can pickled beets, juice only
1 cup white vinegar
2 1/2 cups water
1/2 cup red wine
1 clove garlic, chopped
1 bay leaf
1 teaspoon pickling spice
1/2 teaspoon salt
12 hard boiled eggs, shells removed
1 onion, chopped
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Instructions
Drain pickled beets and reserve 1 cup of the juice. Place beet juice, vinegar, water and wine in a large non-reactive glass bowl or jar.
Add garlic, bay leaf, pickling spices, and salt. Mix well. Add eggs and onion rings. Cover tightly, refrigerate for one week before eating.
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