Pickled pink egg appetizers
Last updated 6/12/2012 1:17:55 AM. Recipe ID 48514. Report a problem with this recipe.
Title: Pickled pink egg appetizers
Yield: 6 Servings
1 1/2 c White vinegar
1 ts Pickling spice
1 Garlic clove -- peel and
1 Fresh bay leaves
6 Hard-boiled eggs -- peeled
Juice from pickled beets --
* Use about 2 tablespoons of the juice from pickled beets if desired;
gives a pink color and adds a pleasant taste.
Simmer vinegar and spices uncovered for 10 minutes; cool slightly, add
garlic and bay leaf. Pack eggs into a screw top jar, add vinegar
mixture; cover and cool to room temperature. Refrigerate 7-10 days
before serving, longer for stronger flavor.
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