Pickled Eggs I - PCOS-Friendly Recipe

Name: Pickled Eggs I
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Cuisine: PCOS-Friendly
Ingredients: 1 (15 ounce) can pickled beets, juice only; 1 cup white vinegar; 2 1/2 cups water; 1/2 cup red wine; 1 clove garlic, chopped; 1 bay leaf; 1 teaspoon pickling spice; 1/2 teaspoon salt; 12 hard boiled eggs, shells removed; 1 onion, chopped

Servings: 12

Lunch

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Recipe by Wendy Enjoy these pickled eggs with a rosy complexion courtesy of beet juice.

Ingredients

1 (15 ounce) can pickled beets, juice only
1 cup white vinegar
2 1/2 cups water
1/2 cup red wine
1 clove garlic, chopped
1 bay leaf
1 teaspoon pickling spice
1/2 teaspoon salt
12 hard boiled eggs, shells removed
1 onion, chopped

Instructions

Drain pickled beets and reserve 1 cup of the juice. Place beet juice, vinegar, water and wine in a large non-reactive glass bowl or jar.
Add garlic, bay leaf, pickling spices, and salt. Mix well. Add eggs and onion rings. Cover tightly, refrigerate for one week before eating.

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Nutrition per Serving

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