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Pickled Eggs I

Pickled Eggs I

  • Prep

  • Ready In

Wendy

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

DSLAUGH
23
9/11/2005

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
12/6/2005

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
7/14/2003

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