"Enjoy these pickled eggs with a rosy complexion courtesy of beet juice." — Wendy
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1 (15 ounce) can
pickled beets, juice only
2 1/2 cups
hard boiled eggs, shells removed
the only thing i do that is different....I add a tspn of
sugar........other than that...it's a great recipe for
the pickled lover
Flavorless. Needs more vinegar. Suggest red wine vinegar double recipe quantity and subtract the wine from the recipe. Forget the pickling spice, it matters not. Don't chop onion either: slice it for better looks. Havn't tried my own suggestions, but it has got to be better.
Probably just me but it just wasn't the taste I was going for. Just didn't seem to be very "pickled".
I followed the recipe at first was very good. I than tweeked it a tad.I ditched the red wine and the pickling spice.I upped the vinegar by half a cup.I left the beets in and sliced the onion thick. Spot on.I cant seem keep these around the family eats them faster than I can make them
Great just as is.
Great recipe for eggs! The pickling spices add a complexity of flavors and the wine adds a beautiful deep color. The only thing I would do different is cut back on the water, increase the wine and vinegar, and up the spices to a tablespoon.
I substituted red wine vinegar for red wine & white vinegar. Gives it a more "pickled flavour".
* Percent Daily Values are based on a 2,000 calorie diet.
Pickled Eggs I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 107
** Calories from Fat: 45
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