“Enjoy these pickled eggs with a rosy complexion courtesy of beet juice.” - by Wendy
Ingredients
Adjust Servings
Original recipe yields 12 eggs
Directions
- 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.
- Add garlic, bay leaf, pickling spices, and salt. Mix well. Add eggs and onion rings. Cover tightly, refrigerate for one week before eating.
Nutrition
Amount Per Serving (12 total)
- Calories
- 107 cal
- 5%
- Fat
- 5 g
- 8%
- Carbs
- 7.3 g
- 2%
Based on a 2,000 calorie diet
Share It
Reviews (6)
Rate This Recipe
"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: slice it ..." See morefor better looks. Havn't tried my own suggestions, but it has got to be better."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
