Rosy Pickled Eggs
Rosy Pickled Eggs recipe
Yield
12 servingsPrep
10 minCook
0 minReady
4 daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pickle juice
from canned pickled-beets |
* |
| 1 | cup |
vinegar
|
|
| 1 |
garlic cloves
|
*
|
|
| 1 | medium |
bay leaves
|
*
|
| 2 | teaspoons |
pickling spices
|
*
|
| 12 | large |
eggs
hard-cooked |
|
| 1 | small |
onions
sliced and separated into rings |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pickle juice
from canned pickled-beets |
* |
| 237 | ml |
vinegar
|
|
| 1 | clove |
garlic cloves
|
*
|
| 1 | medium |
bay leaves
|
*
|
| 1E+1 | ml |
pickling spices
|
*
|
| 12 | large |
eggs
hard-cooked |
|
| 1 | small |
onions
sliced and separated into rings |
|
Directions
In a large bowl combine beet juice, vinegar, garlic, bay leaf, pickling spices, 4 cups water and ½ teaspoon salt; mix well.
Remove shells from eggs.
Add eggs and onion rings.
Cover and refrigerate 3 to 4 days.
