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Make these rosy-colored pickled eggs with beet juice and pickling spice, and add a wow factor to salads, cheese boards, or a platter of deviled eggs.
Ingredients
- 2 ½ cups water
- 1 cup white vinegar
- 1 cup pickled beet juice (from canned pickled beets)
- ½ cup red wine
- 1 clove garlic, chopped
- 1 bay leaf
- 1 teaspoon pickling spice
- ½ teaspoon salt
- 12 large hard boiled eggs, shells removed
- 1 medium onion, sliced into rings
Directions
Step 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.
Editor’s Note:
Nutrition data for this recipe includes the full amount of pickling liquid and onion. The actual amount consumed will vary.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 107 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat2g | 8% |
| Cholesterol186mg | 62% |
| Sodium260mg | 11% |
| Total Carbohydrate7g | 3% |
| Dietary Fiber1g | 4% |
| Total Sugars1g | |
| Protein7g | |
| Vitamin C2mg | 8% |
| Calcium34mg | 3% |
| Iron1mg | 6% |
| Potassium146mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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