Beet Pickled Eggs Recipe
Summary
Ingredients
12 hard-cooked eggs
13/4 cups vinegar
1 cup beet juice
1/3 cup dry white wine
8 peppercorns
3 whole cloves
3 cloves garlic
1 bay leaf
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon ground allspice
2 sprigs fresh dillweed
Directions
Peel eggs, and place loosely in a jar; set aside.
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.
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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