Pickled eggs

Pickled eggs

Ingredients/Components

• sugar - 1/2 c
• salt - 1/2 tsp
• water - 4 c
• bay leaf - 1 item
• small onion, sliced - 1 item
• hard-boiled eggs - 12 item
• beet juice - 1 c

How to make pickled eggs:

Peel eggs. Place loosely in jar. Combine remaining ingredients in saucepan and bring to a boil, stirring. Remove onion and bay leaf. Pour over eggs. Cool; cover with tight lid. Refrigerate 2 days before serving. Can be stored 2 weeks. Serve whole, half or sliced in 4 wedges. Makes 12 or more servings.

Recipe categories: Egg, Lunch/snacks, Appetizers.