Pickled Pink Egg Appetizers
Yield
servingsPrep
15 minCook
10 minReady
7 daysTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
white vinegar
|
|
| 1 | teaspoon |
pickling spices
|
*
|
| 1 | cloves |
garlic
peeled and minced |
|
| 1 | each |
bay leaves
fresh |
*
|
| 6 | each |
eggs
hard-boiled |
|
| 1 | x |
beets
juice from pickled, optional for colour |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
white vinegar
|
|
| 5 | ml |
pickling spices
|
*
|
| 1 | cloves |
garlic
peeled and minced |
|
| 1 | each |
bay leaves
fresh |
*
|
| 6 | each |
eggs
hard-boiled |
|
| 1 | x |
beets
juice from pickled, optional for colour |
*
|
Directions
Use about 2 tablespoons of the juice from pickled beets if desired; gives a pink color and adds a pleasant taste.
Simmer vinegar and spices uncovered for 10 minutes; cool slightly, add garlic and bay leaf.
Pack eggs into a screw top jar, add vinegar mixture; cover and cool to room temperature.
Refrigerate 7 to 10 days before serving, longer for stronger flavor.
