Pickled Eggs I recipe

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Ingredients

1 (15 ounce) can pickled beets, juice only
1 cup white vinegar
2 ½ cups water
½ cup red wine
1 clove garlic, chopped
1 bay leaf
1 teaspoon pickling spice
½ teaspoon salt
12 hard boiled eggs, shells removed
1 onion, chopped

Nutrition Info

107.3 calories
carbohydrate: 7.3 g
cholesterol: 186 mg
fat: 5 g
fiber: 1.1 g
protein: 6.7 g
saturatedFat: 1.6 g
servingSize: -
sodium: 260.1 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

12 eggs

Recipe Note

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

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