Garlic Pickled Eggs

1. 1

   Place the peeled eggs and onion slices in a 1-quart glass jar.

2. 2

   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).

3. 3

   Pour the vinegar mixture over the eggs and cover tightly.

4. 4

   Refrigerate for 7 days before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.