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Rosy Pickled Egg Recipe |
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Ingredients 1 cup juice from canned pickled beets 1 cup vinegar 1 clove garlic 1 medium bay leaf 2 tsp mixed pickling spices 12 hard-cooked eggs 1 small onion, sliced and separated into rings
Method In a large bowl combine beet juice, vinegar, garlic; bay leaf, pickling spices, 4 cups water and 1/2 tsp salt; mix well. Remove shells from the eggs. Add eggs and onion rings. Cover and refrigerate 3 to 4 days. Makes 12.
Per Serving (1/12 of serving): 98 Calories, 7 g Protein, 5 g Carbohydrates, 6 g fat, 151 mg Sodium
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