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Home >
Easter Recipes > Easter
Appetizers
Pickled Eggs
Ingredients:
1 cup juice from canned pickled beets
1 cup vinegar
1 cup garlic
1 medium bay leaf
2 teaspoons mixed pickling spices
12 hard-cooked eggs
1 small onion, sliced and separated into rings
Directions:
In a large bowl combine beet juice, vinegar, garlic, bay leaf,
pickling spices, 4 cup water and 1/2 teaspoon salt; mix well. Remove
shells from the eggs. Add eggs and onion rings. Cover and refrigerate
3 to 4 days.
Makes: 12.
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