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.

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Nutrition Facts (per serving)

107Calories5g Fat7g Carbs7g Protein

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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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