Lunch: Pickled Eggs I
Recipe by Wendy Enjoy these pickled eggs with a rosy complexion courtesy of beet juice.
Ingredients
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
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.
Reviews
Add a review for Pickled Eggs I
Nutrition Facts
Serving Size: 12
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
