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Rosy Pickled Eggs

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Submitted by ellenwaldrup

Rosy Pickled Eggs recipe

YIELD

12 servings

PREP

10 min

COOK

0 min

READY

4 days

Ingredients

1 237
CUP ML PICKLE JUICE
from canned pickled-beets *
1 237
CUP ML VINEGAR
1 1
CLOVE GARLIC CLOVES *
1 1
MEDIUM MEDIUM BAY LEAVES *
2 1E+1
TEASPOONS ML PICKLING SPICES *
12 12
LARGE LARGE EGGS
hard-cooked
1 1
SMALL 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 76g (2.7 oz)
Amount per Serving
Calories 77 58% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 71mg 3%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 13g
Vitamin A 5% Vitamin C 1%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 
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