Pickled Eggs I

SUBMITTED BY: Wendy

"Enjoy these pickled eggs with a rosy complexion courtesy of beet juice."

RECIPE RATING:

Read Reviews (3)

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PREP TIME	10 Min
READY IN	7 Days 10 Min
Original recipe yield 12 eggs

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

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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REVIEWS

Reviewed on Jul. 14, 2003 by LTISONE

Probably just me but it just wasn't the taste I was going for. Just didn't seem to be very... MORE

Reviewed on Dec. 6, 2005 by EDDWARD

the only thing i do that is different....I add a tspn of sugar........other than that...it's a... MORE

Reviewed on Sep. 11, 2005 by DSLAUGH

Flavorless. Needs more vinegar. Suggest red wine vinegar double recipe quantity and subtract... MORE

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Nutritional Information

Pickled Eggs I

Servings Per Recipe: 12

Amount Per Serving

Calories: 109