Pickled Eggs I

Cooking Recipes Catalogue

Enjoy these pickled eggs with a rosy complexion courtesy of beet juice.

INGREDIENTS (for 1 servings):


  • 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.