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 |
|
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.
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