Pickled pink egg appetizers
Yield: 6 Servings
Ingredients:
- 1 1/2 c White vinegar
- 1 ts Pickling spice
- 1 Garlic clove -- peel and Bruise
- 1 Fresh bay leaves
- 6 Hard-boiled eggs -- peeled
Instructions:
Juice from pickled beets -- * optional * Use about 2 tablespoons of the juice from pickled beets if desired; gives a pink color and adds a pleasant taste. Simmer vinegar and spices uncovered for 10 minutes; cool slightly add garlic and bay leaf. Pack eggs into a screw top jar add vinegar mixture; cover and cool to room temperature. Refrigerate 7-10 days before serving longer for stronger flavor. Recipe By : Jo Merrill
