You are here

Rosy Pickled Eggs

southern.chef's picture
Ingredients
  Hard-cooked eggs 12
  Water 4 Cup (64 tbs)
  Beet juice 1 Cup (16 tbs)
  Vinegar 1 Cup (16 tbs)
  Onion 1 Small, sliced
  Garlic 1 Clove (5 gm)
  Bay leaf 1
  Mixed pickling spices 2 Teaspoon
  Salt 1⁄2 Teaspoon
Directions

Peel eggs, and place loosely in a jar.
Combine remaining ingredients in a saucepan, place over low heat just until thoroughly heated.
Remove onion, pour hot mixture over eggs.
Seal with an airtight lid.
Refrigerate 2 days before serving.
Store in refrigerator up to 2 weeks.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Servings: 
12

Rate It

Your rating: None
4.036665
Average: 4 (15 votes)