Pickled Eggs

Name: Pickled Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 hard-boiled eggs, shelled; 3/4 c. canned beet juice; 1 bay leaf; 3/4 tsp. salt; 1 clove garlic, crushed; 1/2 c. Rose or blush wine; 3/4 c. vinegar; 1/4 tsp. allspice; 1/4 tsp. white pepper; 1 can small beets, drained

Eats Now Editorial Team · 224 kcal · General

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Pickled Eggs – a delicious recipe with eggs, beet juice, bay leaf, salt, clove garlic, wine. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

6 hard-boiled eggs, shelled
3/4 c. canned beet juice
1 bay leaf
3/4 tsp. salt
1 clove garlic, crushed
1/2 c. Rose or blush wine
3/4 c. vinegar
1/4 tsp. allspice
1/4 tsp. white pepper
1 can small beets, drained

1
Place eggs and small beets in large glass jar.
2
Combine remaining ingredients.
3
Heat (do not boil).
4
Pour into jar over eggs and beets.
5
Cool, cover and refrigerate overnight.

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 hard-boiled eggs, shelled, 3/4 c. canned beet juice, 1 bay leaf, 3/4 tsp. salt, and more.

Yes, Pickled Eggs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
224 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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