Pickled Eggs I

Pickled Eggs I

Enjoy these pickled eggs with a rosy complexion courtesy of beet juice.
  • Preparation:
  • Total:
  • Serves: 12 persons

Ingredients

Instructions

  1. Step 1

    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.
  2. Step 2

    Add garlic, bay leaf, pickling spices, and salt. Mix well. Add eggs and onion rings. Cover tightly, refrigerate for one week before eating.