Garlic Pickled Eggs

READY IN: 168hrs
YIELD: 12 eggs
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the peeled eggs and onion slices in a 1-quart glass jar.
  • In a saucepan bring the beet juice or water, vinegar, salt, sugar and garlic cloves; bring to a boil stirring for a couple of minutes until the sugar and salt is dissolved; remove from heat and let cool (about 30 minutes).
  • Pour the vinegar mixture over the eggs and cover tightly.
  • Refrigerate for 7 days before using.
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