Pickled Pink Egg Appetizers

Recipe Ingredients

1 1/2 cups	355ml	White vinegar
1 teaspoon	5ml	Pickling spice
1		Garlic clove - peel and bruise
1		Fresh bay leaves
6		Hard-boiled eggs - peeled
		Juice from pickled beets - * optional

Recipe Instructions

* 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.

Source:
Jo Merrill

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