Beet-Infused Pickled Eggs

Name: Beet-Infused Pickled Eggs
Total time: 15 min
Ingredients: 590 ml water; 240 ml white vinegar; 240 ml pickled beet juice (from canned pickled beets); 120 ml red wine; 1 clove garlic, finely chopped; 1 bay leaf; 5 ml pickling spice; 2.5 ml salt; 12 large hard-boiled eggs, peeled; 1 medium onion, thinly sliced into rings

Elevate your salad or cheese board with these vibrant beet-infused pickled eggs, bursting with flavor from a blend of pickling spices and red wine.

15 min

easy

107kcal

calories

carbohydrates

186mg

cholesterol

fat

fiber

protein

saturated fat

260mg

sodium

sugar

unsaturated fat

Appetizer Snack American

Ingredients

590 ml water

240 ml white vinegar

240 ml pickled beet juice (from canned pickled beets)

120 ml red wine

1 clove garlic, finely chopped

1 bay leaf

5 ml pickling spice

2.5 ml salt

12 large hard-boiled eggs, peeled

1 medium onion, thinly sliced into rings

Directions

Step 1

In a large non-reactive glass bowl or jar, combine water, vinegar, pickled beet juice, and red wine.

Step 2

Add the finely chopped garlic, bay leaf, pickling spice, and salt, and mix thoroughly.

Step 3

Carefully add the peeled hard-boiled eggs and onion rings to the mixture, ensuring they are fully submerged.

Step 4

Cover the bowl or jar tightly and refrigerate for at least 1 week before serving to allow the flavors to fully develop.