This dressing is really adaptable, which I adore. This dressing tastes great on salads, in chicken salad, or when combined with diced veggies. I use it as a flavorful binder in many different dishes.
| Prep Time: | 20 mins |
| Additional Time: | 7 days |
| Total Time: | 7 days 20 mins |
| Servings: | 12 |
| Yield: | 12 eggs |
Ingredients
- 2 ½ cups water
- 1 cup white vinegar
- 1 cup pickled beet juice (from canned pickled beets)
- ½ cup red wine
- 1 clove garlic, chopped
- 1 bay leaf
- 1 teaspoon pickling spice
- ½ teaspoon salt
- 12 large hard boiled eggs, shells removed
- 1 medium onion, sliced into rings
Instructions
- 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.
- Nutrition data for this recipe includes the full amount of pickling liquid and onion. The actual amount consumed will vary.
Nutrition Facts
| Calories | 107 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 186 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 2 g |
| Sodium | 260 mg |
| Sugars | 1 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
The absolute best best PA Dutch pickled eggs, very simple. The juice from 4 cans of beets 3 cups of sugar 1 1/2 vinegar Bring to a boil, stirring constantly. Pour over hard boiled eggs, let them sit for at least 4 days.
I used beet juice from freshly boiled beets instead of juice from canned beets.
I made this and added a half cup of sugar
My husband really likes these
I skipped the sugar
What I do is always save juice from sweet n sour pickles n use it to pickle eggs, not very colorful but good n pickled !
Loved them
Hey! I tried with cubes of the beets tasting the eggs together in the jar. -Great and thanks!!! Jan
I substituted red wine vinegar for red wine & white vinegar. Gives it a more “pickled flavour”.
Great recipe for eggs! The pickling spices add a complexity of flavors and the wine adds a beautiful deep color. The only thing I would do different is cut back on the water, increase the wine and vinegar, and up the spices to a tablespoon.
Great just as is.
I followed the recipe at first was very good. I than tweeked it a tad.I ditched the red wine and the pickling spice.I upped the vinegar by half a cup.I left the beets in and sliced the onion thick. Spot on.I cant seem keep these around the family eats them faster than I can make them
the only thing i do that is different….I add a tspn of sugar……..other than that…it’s a great recipe for the pickled lover
Flavorless. Needs more vinegar. Suggest red wine vinegar double recipe quantity and subtract the wine from the recipe. Forget the pickling spice, it matters not. Don’t chop onion either: slice it for better looks. Havn’t tried my own suggestions, but it has got to be better.
Probably just me but it just wasn’t the taste I was going for. Just didn’t seem to be very “pickled”.