Pickled Eggs I
Enjoy these pickled eggs with a rosy complexion courtesy of beet juice.
- Serves: 12 persons
- 1(15 ounce) can pickled beets, juice only
- 1cup white vinegar
- 2½ cups water
- ½cup red wine
- 1clove garlic, chopped
- 1bay leaf
- 1teaspoon pickling spice
- ½teaspoon salt
- 12hard boiled eggs, shells removed
- 1onion, chopped
Step 1Drain 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.
Step 2Add garlic, bay leaf, pickling spices, and salt. Mix well. Add eggs and onion rings. Cover tightly, refrigerate for one week before eating.