Pickled Eggs I

Description

Enjoy these pickled eggs with a rosy complexion courtesy of beet juice.

Ingredients

• 1 (15 ounce) can pickled beets, juice only
• 1 cup white vinegar
• 2 ½ cups water
• ½ cup red wine
• 1 clove garlic, chopped
• 1 bay leaf
• 1 teaspoon pickling spice
• ½ teaspoon salt
• 12 hard boiled eggs, shells removed
• 1 onion, chopped

Instructions

1. Drain pickled beets and reserve 1 cup of the juice. Place beet juice
2. vinegar
3. water and wine in a large non-reactive glass bowl or jar.
4. Add garlic
5. bay leaf
6. pickling spices
7. and salt. Mix well. Add eggs and onion rings. Cover tightly
8. refrigerate for one week before eating.

Prep Time: 10 mins

Total Time: 1 week

Servings: 12