Pickled Eggs I

Pickled Eggs I

8 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    7 d 10 m
Wendy
Recipe by  Wendy

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

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Ingredients

Adjust Servings

Original recipe yields 12 eggs

Directions

  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
DSLAUGH
23

DSLAUGH

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.

EDDWARD
18

EDDWARD

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

LTISONE
17

LTISONE

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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Nutrition

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

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Quick Pickled Eggs and Beets

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Garlic Pickled Eggs