ROSY PICKLED EGGS
qui
CATEGORIES
INGREDIENTS
  • 1 cup juice from canned sliced beets - reserve the beets
  • 1 cup white vinegar
  • 1 Clove garlic
  • 1 bay leaf
  • 2 tsp Mixed pickling spices
  • 4 cups water
  • 1/2 tsp salt
  • 3 whole cloves
  • 12 Hard - cooked eggs
  • 1 Small onion, sliced and separated into rings
  • Jar with a lid - large enough to hold 12 eggs plus onions
DIRECTIONS
  1. In a large bowl combine beet juice, vinegar, garlic, bay leaf, pickling spices, water and salt; mix well.
  2. Remove shells from eggs.
  3. Pack eggs, beets and onions in a jar, alternating layers.
  4. Put a clove in the bottom and middle and top of jar - pour in juice mix to cover.
  5. Refrigerate 3 to 4 days