Pickled Eggs I

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

Original recipe makes 12 eggs

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

  • PREP

    10 mins

  • READY IN

    7 days 10 mins

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.

Nutrition

Calories: 107 kcal
Carbohydrates: 7.3 g
Cholesterol: 212 mg
Fat: 5 g
Fiber: 1.1 g
Protein: 6.7 g
Sodium: 260 mg

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