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LOCATION: Recipes >> Preserving Meats >> Pickled Eggs 38

Print this Recipe    Pickled Eggs 38

Rosy Pickled Eggs

1 c juice from canned pickled beets
1 c vinegar
1 clove garlic
1 medium bay leaf
2 ts mixed pickling spices
12 hard - cooked eggs
1 small onion, sliced and separated into rings

In a large bowl combine beet juice, vinegar, garlic, bay leaf,
pickling spices, 4 cups water and 1/2 tsp. salt; mix well. Remove
shells from eggs. Add eggs and onion rings. Cover and refrigerate
3 to 4 days.

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