Beet Pickled Eggs 12 hard boiled eggs, peeled 1-1/2 cups cider vinegar 1 cup beet juice from canned beets 8-10 whole peppercorns 3 whole cloves 3 or 4 cloves garlic 1 bay leaf 1 TB sugar 1/2 tsp. salt 1/8 tsp. ground allspice 2 sprigs fresh dill or 2 tsp. dill seed Pack peeled eggs in a clean one

Beet Pickled Eggs (2 PTS) 12 eggs -- peeled 1 1/2 cups cider vinegar 1 cup beet juice 8 whole peppercorns -- (8 to 10) 3 whole cloves 3 cloves garlic -- (3 to 4) 1 bay leaf 1 tablespoon sugar 1/2 teaspoon salt 1/8 teaspoon ground allspice 2 sprigs fresh dill Pack peeled eggs in a clean one quart

Instructions Drain beets, reserving liquid. Cover and refrigerate beets. Pour reserved beet liquid over eggs in sealable container. Cover. Refrigerate several hours or overnight, turning eggs occasionally, if necessary, to pickle evenly. Remove eggs from liquid and drain. TO serve: Cut eggs in half

Recipe for Beet Pickled Eggs (2 PTS) Recipe ... Beet Pickled Eggs (2 PTS) Recipe - Cooking Index ... Recipe from Fabulous Foods Low Carb ...

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 hard-cooked eggs 1 3/4 cups vinegar 1 cup beet juice 1/3 cup dry white wine 8 peppercorns 3 whole cloves 3 cloves garlic 1 bay leaf 1 tablespoon sugar 1/2 teaspoon salt 1/8 teaspoon ground

I have never ate pickled eggs before so I have nothing to compare them to. I followed the recipe exactly and I REALLY like them! I never cared for plain hard boiled eggs but I really do like them pickled!