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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

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 108 Calories from Fat 55

% Daily Value*

Total Fat 6 g9.3%

Saturated Fat 1.9 g9.3%

Trans Fat 0 g

Cholesterol 241.7 mg80.6%

Sodium 161 mg6.7%

Total Carbohydrates 4 g1.4%

Dietary Fiber 0.43 g1.7%

Sugars 3 g

Protein 7 g15%

Vitamin A 6.8% Vitamin C 2.2%

Calcium 3.4% Iron 5.2%

*Based on a 2000 Calorie diet

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Rosy Pickled Eggs Recipe