Rosy pickled eggs

Yield: 12 Servings

Measure Ingredient
1 cup Juice from canned pickled-
\N \N Beets
1 cup Vinegar
1 \N Clove garlic
1 \N Medium bay leaf
2 teaspoons Mixed pickling spices
12 \N Hard - cooked eggs
1 \N Small onion, sliced and
\N \N Separated into rings

In a large bowl combine beet juice, vinegar, garlic, bay leaf, pickling spices, 4 cups water and ½ tsp. salt; mix well. Remove shells from eggs. Add eggs and onion rings. Cover and refrigerate 3 to 4 days. Makes 12. Source: Better Homes & Gardens. ch.

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