My mother-in-law made pickled eggs every Easter.
I particularly like them paired with bibb lettuce and a drizzle of vinaigrette.
Be sure to sprinkle the eggs with some coarse salt before serving.
1 c. JUICE FROM CANNED PICKLED BEETS
1 c. VINEGAR
4 c. WATER
1 large clove of GARLIC
1 BAY LEAF
2 tsp. PICKLING SPICE
1/2 tsp. SALT and PEPPER
12 HARD-COOKED EGGS
1 ONION, sliced and separated into rings
In a large jar or bowl, combine beet juice, vinegar, water, garlic (smashed), bay leaf, pickling spice, salt and pepper.
Stir and then add eggs, onion rings and beets.
Cover and refrigerate for several days.
Slice in half and serve on salad greens with a sprinkling of coarse salt.
May garnish with additional sliced beets and red onion rings.
(Do not use the beets and onions that have been marinating, to garnish the salad).