Pink Pickled Eggs

9 ingredients
4 steps

Ingredients

  • 6 eggs, boiled
  • juice from 1 can beets (about 1 c.)
  • 3/4 c. cider vinegar
  • 1/2 c. Claret or Burgundy wine
  • 1 small bay leaf
  • 1 garlic clove, crushed (optional)
  • 1/4 tsp. ground allspice
  • 1/2 to 1 tsp. salt
  • fresh ground pepper

Directions

  1. 1
    Hard cook eggs, plunge in cold water and shell immediately. Put eggs in quart jar.
  2. 2
    Combine remaining ingredients; heat, but do not boil.
  3. 3
    Pour in jar, cool, then cover and refrigerate overnight.
  4. 4
    Cut lengthwise as a garnish for cold meats, salad or fish.

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