Rosy pickled eggs
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Juice from canned pickled- |
| Beets | ||
| 1 | cup | Vinegar |
| 1 | Clove garlic | |
| 1 | Medium bay leaf | |
| 2 | teaspoons | Mixed pickling spices |
| 12 | Hard - cooked eggs | |
| 1 | Small onion, sliced and | |
| Separated into rings | ||
Directions
In a large bowl combine beet juice, vinegar, garlic, bay leaf, pickling spices, 4 cups water and ½ tsp. salt; mix well. Remove shells from eggs. Add eggs and onion rings. Cover and refrigerate 3 to 4 days. Makes 12. Source: Better Homes & Gardens. ch.
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