Pink Pickeled Eggs
This delicious new rendition of pickled eggs is made with beet juice which gives it a surprising new flavor.
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
hard cooked, shelled |
|
| 1 | cup |
beet juice
|
* |
| 1 | clove |
garlic
crushed |
|
| ½ | each |
bay leaves
|
*
|
| ¼ | teaspoon |
allspice
|
|
| 1 | tablespoon |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | cup |
apple cider vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
hard cooked, shelled |
|
| 237 | ml |
beet juice
|
* |
| 1 | clove |
garlic
crushed |
|
| 0.5 | each |
bay leaves
|
*
|
| 1.3 | ml |
allspice
|
|
| 15 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 237 | ml |
apple cider vinegar
|
|
Directions
Place eggs in quart jar. Combine remaining ingredients in enameled saucepan and bring to boil. Pour over eggs. Cover, cool and refrigerate for at least 8 hours.
