Pickled Eggs I

Pickled Eggs I

8

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

Ingredients

7 d 10 m servings 107 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 107 kcal
  • 5%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 7.3g
  • 2%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 260 mg
  • 10%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Ready In

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

Your rating

Cancel
Submit

Reviews

8
  1. 9 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Flavorless. Needs more vinegar. Suggest red wine vinegar double recipe quantity and subtract the wine from the recipe. Forget the pickling spice, it matters not. Don't chop onion either: sli...

the only thing i do that is different....I add a tspn of sugar........other than that...it's a great recipe for the pickled lover

Probably just me but it just wasn't the taste I was going for. Just didn't seem to be very "pickled".

I followed the recipe at first was very good. I than tweeked it a tad.I ditched the red wine and the pickling spice.I upped the vinegar by half a cup.I left the beets in and sliced the onion thi...

Great just as is.

I substituted red wine vinegar for red wine & white vinegar. Gives it a more "pickled flavour".

Great recipe for eggs! The pickling spices add a complexity of flavors and the wine adds a beautiful deep color. The only thing I would do different is cut back on the water, increase the wine...

Hey! I tried with cubes of the beets tasting the eggs together in the jar. -Great and thanks!!! Jan