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Beet Pickled Eggs

  • 12servings

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Source: www.hungrymonster.comReport recipe

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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 12 hard-cooked eggs

  3. 1 3/4 cups vinegar

  4. 1 cup beet juice

  5. 1/3 cup dry white wine

  6. 8 peppercorns

  7. 3 whole cloves

  8. 3 cloves garlic

  9. 1 bay leaf

  10. 1 tablespoon sugar

  11. 1/2 teaspoon salt

  12. 1/8 teaspoon ground allspice

  13. 2 sprigs fresh dillweed

Instructions Jump to Ingredients ↑

  1. Peel eggs, and place loosely in a jar; set aside.

  2. Combine next 10 ingredients in a saucepan; bring to a boil. Reduce heat to low; simmer 3 minutes. Pour hot mixture over eggs; add dillweed. Seal with airtight lids. Refrigerate 2 days before serving. Store in refrigerator up to two weeks.

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