I like pickled eggs.

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I like pickled eggs.

Pickled Eggs I

Total Time:

7 days 10 mins

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  • 1 (15 ounce) can pickled beets, juice only

  • 1 cup white vinegar

  • 2 ½ cups water

  • ½ cup red wine

  • 1 clove garlic, chopped

  • 1 bay leaf

  • 1 teaspoon pickling spice

  • ½ teaspoon salt

  • 12 hard boiled eggs, shells removed

  • 1 onion, chopped

  1. Drain pickled beets and reserve 1 cup of the juice. Place beet juice, vinegar, water and wine in a large non-reactive glass bowl or jar.

  2. Add garlic, bay leaf, pickling spices, and salt. Mix well. Add eggs and onion rings. Cover tightly, refrigerate for one week before eating.

Nutrition Facts (per serving)

107Calories5g Fat7g Carbs7g Protein
Nutrition FactsServings Per Recipe12Calories107% Daily Value *Total Fat5g6%Saturated Fat2g8%Cholesterol186mg62%Sodium260mg11%Total Carbohydrate7g3%Dietary Fiber1g4%Total Sugars1gProtein7gVitamin C2mg8%Calcium34mg3%Iron1mg6%Potassium146mg3%

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