These pickled eggs are made with beet juice and pickling spice. Their rosy color adds a wow factor to salads, cheese boards, or a platter of deviled eggs.
Ingredients
- 2.5 cups water
- 1 cup white vinegar
- 1 cup pickled beet juice , from canned pickled beets
- 0.5 cups red wine
- 1 clove garlic , chopped
- 1 bay leaf
- 1 teaspoon pickling spice
- 0.5 teaspoons salt
- 12 large hard-boiled eggs , shells removed
- 1 medium onion , sliced into rings
Instructions
-
1
Combine water, vinegar, beet juice, and wine in a large non-reactive glass bowl or jar. Add garlic, bay leaf, pickling spice, and salt; mix well. Add eggs and onion rings. Cover tightly and refrigerate for 1 week before serving.
Nutrition Facts
Per serving
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