FBD

PICKLED EGGS

GreekVegetarianIntermediate1440 minBy Northstar

Ingredients

Servings
4
  • 3 each C. beet juice or cooking water from fresh beets
  • 1 each C. red wine vinegar
  • 8 each whole black peppercorns
  • 4 each whole allspice
  • 4 each whole cloves
  • 1 each bay leaf
  • 6 each hard cooked eggs, peeled

Instructions

  1. 1

    Heat beet juice, vinegar, peppercorns, allspice, cloves and bay leaf to boiling; pour over eggs.

  2. 2

    Cover and refrigerate at least 24 hours.

Tags

greekthe-versatile-egg