Enjoy these pickled eggs with a rosy complexion courtesy of beet juice.
INGREDIENTS (for 1 servings):
- 1 (15 ounce) can pickled beets, juice only
- 1 cup white vinegar
- 2 1/2 cups water
- 1/2 cup red wine
- 1 clove garlic, chopped
- 1 bay leaf
- 1 teaspoon pickling spice
- 1/2 teaspoon salt
- 12 hard boiled eggs, shells removed
- 1 onion, chopped
Drain pickled beets and reserve 1 cup of the juice. Place beet juice, vinegar, water and wine in a large non-reactive glass bowl or jar.
Add garlic, bay leaf, pickling spices, and salt. Mix well. Add eggs and onion rings. Cover tightly, refrigerate for one week before eating.