Rosy pickled eggs 2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Dozen hard boiled eggs, peeled | |
| 1 | small | White onion, sliced in rings |
| 1 | cup | Beet juice |
| 1 | cup | Vinegar |
| 4 | cups | Water |
| 1 | Clove garlic (certainly could add more if you like garlic) | |
| 1 | medium | Bay leaf |
| 2 | teaspoons | Mixed pickling spices |
| ½ | teaspoon | Salt |
Directions
Divide the eggs and onion rings into sterilized jars. Mix the remaining ingredients and pour the mix over the eggs and onions. Refrigerate the eggs for several days before serving them.
Posted to FOODWINE Digest 8 November 96 Date: Fri, 8 Nov 1996 16:14:43 -0600 From: ALICIA GOLDMAN <ATRIUM.SURGERYPO.AGOLDMAN@...>
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