Pink Pickled Eggs

Serves: 6
Total Calories: 47


6 eggs
1 cup canned beet juice
1 cup cider vinegar
1 clove garlic, crushed
1/2 bay leaf
1/4 teaspoon salt
freshly ground black pepper to taste


Hard cook the eggs and plunge them into cold water and shell immediately. Put eggs in a quart jar. Combine remaining ingredients and pour over eggs. Cover, cool, and refrigerate overnight, or for at least 8 hours.

Nutritional Facts:

Serves: 6
Total Calories: 47
Calories from Fat: 27

This Pink Pickled Eggs recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.

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