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Pickled Eggs with Beet Juice
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Prep Time:
15 minutes
15 minutes
Total Time:
15 minutes
15 minutes
Vibrant pink pickled eggs with pickling spice and beet juice elevate salads and cheese boards with ease.
Ingredients:
- 2.5 cups water
- 1 cup white vinegar
- 1 cup pickled beet juice (from canned pickled beets)
- 0.5 cup red wine
- 1 clove garlic, chopped
- 1 bay leaf
- 1 teaspoon pickling spice
- 0.5 teaspoon salt
- 12 large hard boiled eggs, shells removed
- 1 medium onion, sliced into rings
Instructions:
- In a spacious non-reactive glass bowl or jar, mix together water, vinegar, beet juice, and wine. Stir in garlic, bay leaf, pickling spice, and salt until well combined. Gently add eggs and onion rings. Cover tightly and refrigerate for 1 week before enjoying.
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