| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Eggs/cheese | 12 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Makes 12. Source: Better Homes & Gardens. ch. Posted to MM-Recipes Digest V3 #255 Date: Wed, 18 Sep 1996 00:25:55 -0400 From: Cindy J Hartlin <chartlin@localhost.total.net.idiscover.net>
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