Rosy pickled eggs 2

Yield: 1 Servings

Measure Ingredient
1 \N Dozen hard boiled eggs, peeled
1 small White onion, sliced in rings
1 cup Beet juice
1 cup Vinegar
4 cups Water
1 \N Clove garlic (certainly could add more if you like garlic)
1 medium Bay leaf
2 teaspoons Mixed pickling spices
½ teaspoon Salt

Divide the eggs and onion rings into sterilized jars. Mix the remaining ingredients and pour the mix over the eggs and onions. Refrigerate the eggs for several days before serving them.

Posted to FOODWINE Digest 8 November 96 Date: Fri, 8 Nov 1996 16:14:43 -0600 From: ALICIA GOLDMAN <ATRIUM.SURGERYPO.AGOLDMAN@...>

Similar recipes