Pickled Eggs I

Pickled Eggs I

8 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    7 d 10 m
Recipe by  Wendy

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

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Adjust Servings

Original recipe yields 12 eggs



  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.

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Reviews (8)

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 for better looks. Havn't tried my own suggestions, but it has got to be better.



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".

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Amount Per Serving (12 total)

  • Calories
  • 107 cal
  • 5%
  • Fat
  • 5 g
  • 8%
  • Carbs
  • 7.3 g
  • 2%
  • Protein
  • 6.7 g
  • 13%
  • Cholesterol
  • 212 mg
  • 70%
  • Sodium
  • 260 mg
  • 10%

Based on a 2,000 calorie diet



previous recipe:

Sweet Pickled Eggs


next recipe:

Garlic Pickled Eggs