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Pickled Eggs I

Rated:

Submitted By: Wendy

Prep Time: 10 Minutes

Ready In: 7 Days 10 Minutes

Servings: 12

"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

Directions:

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

Printed from Allrecipes.com 9/5/2010