Rose Pickled Eggs

Connie   posted 04-10-98 

Rose Pickled Eggs

12 hard-cooked eggs, shelled 1 cup rose wine 1 cup white wine vinegar 1 tables. pickling spice 1 bay leaf 12 whole peppercorns 2 cloves garlic, crushed (optional) 1 tables. salt 1/2 cup water 1/2 cup canned beet juice or 3 drops red food coloring

Place eggs in a large crock or jar. Combine remaining ingred and heat just until it simmers. Pour pickling mix over eggs and cool. Be sure eggs are covered (add water and vinegar if necessary)

Cover and refrig at least 2 days. Eggs may be sliced and served in salads, as garnish for meats or as an appetizer or snack.

Eggs will keep several weeks under refrigeration.

NOTE; 1 cup water and 1 tablespoon sugar may be substituted for wine.

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