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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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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.
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