Pickled Eggs with Beet Juice
Description
These pink pickled eggs made with pickling spice and beet juice are simple to make and add an incredible wow factor to any salad or cheese board.
Ingredients
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2 1/2 cups water
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1 cup white vinegar
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1 cup pickled beet juice (from canned pickled beets)
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1/2 cup red wine
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1 clove garlic, chopped
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1 bay leaf
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1 teaspoon pickling spice
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1/2 teaspoon salt
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12 large hard boiled eggs, shells removed
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1 medium onion, sliced into rings
Directions
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.