Pickled pink egg appetizers
6 servings
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | White vinegar |
| 1 | teaspoon | Pickling spice |
| 1 | Garlic clove -- peel and | |
| Bruise | ||
| 1 | Fresh bay leaves | |
| 6 | Hard-boiled eggs -- peeled | |
| Juice from pickled beets -- | ||
| * 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