Recipe Details
Ingredients
-
2 ½cupswater
-
1cupwhite vinegar
-
1cuppickled beet juice (from canned pickled beets)
-
½cupred wine
-
1clovegarlic, chopped
-
1bay leaf
-
1teaspoonpickling spice
-
½teaspoonsalt
-
12largehard boiled eggs, shells removed
-
1mediumonion, sliced into rings
Cooking Directions
-
Combine water, vinegar, beet juice, and wine in a large non-reactive glass bowl or jar. Add garlic, bay leaf, pickling spice, and salt; mix well. Add eggs and onion rings. Cover tightly and refrigerate for 1 week before serving.
Editor’s Note:
Nutrition data for this recipe includes the full amount of pickling liquid and onion. The actual amount consumed will vary.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories107 | |
| % Daily Value * | |
| Total Fat 5g |
6% |
| Saturated Fat 2g |
8% |
| Cholesterol 186mg |
62% |
| Sodium 260mg |
11% |
| Total Carbohydrate 7g |
3% |
| Dietary Fiber 1g |
4% |
| Total Sugars 1g |
|
| Protein 7g |
13% |
| Vitamin C 2mg |
2% |
| Calcium 34mg |
3% |
| Iron 1mg |
6% |
| Potassium 146mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
