Pickled pink egg appetizers

Yield: 6 servings

Measure Ingredient
1½ cup White vinegar
1 teaspoon Pickling spice
1 \N Garlic clove -- peel and
\N \N Bruise
1 \N Fresh bay leaves
6 \N Hard-boiled eggs -- peeled
\N \N Juice from pickled beets --
\N \N * optional

* Use about 2 tablespoons of the juice from pickled beets if desired; gives a pink color and adds a pleasant taste.

Simmer vinegar and spices uncovered for 10 minutes; cool slightly, add garlic and bay leaf. Pack eggs into a screw top jar, add vinegar mixture; cover and cool to room temperature. Refrigerate 7-10 days before serving, longer for stronger flavor.

Serving Ideas: As an appetizer, or with cold cuts and a salad.

Recipe By : Jo Merrill

Similar recipes