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Title: Sandee's Rosy Pickled Eggs
Categories: Pickle Eggs
Yield: 1 Servings
| 12 | Eggs, hard-boiled | |
| 1 | Onion, sliced | |
| 1 | Clove garlic, minced | |
| 1 | Onion, sliced | |
| 2 | tb | Pickling spice juice from one (16 oz) can beets White Vinega |
Arrange eggs and onion slices in a 1 quart jar (a clean mayonnaise jar will do for this). Add the garlic, pickling spice and beet juice. Fill the jar the rest of the way with vinegar. Store in refrigerator for seven days before eating, turning the jar occasionally (about once every other day) to keep spices distributed. Open and enjoy!
{@} {@} {@} \|/ \|/ \|/ =+=+=+=+=+=+=+= ... from the hearth in Sandee's Kitchen :)
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