Pickled Eggs

2013-09-24
  • Prep Time : 30m
  • Cook Time : 0m
  • Ready In : 0m

This recipe for Pickled Eggs uses the liquid from pickled red beets to pickle hard boiled eggs.

The number of eggs you can pickle will vary depending on the amount of liquid reserved from pickling beets.

Cook’s Tip

To color egg shells instead of using artificial food colors, carefully placed unshelled hard boiled eggs in the jar to prevent cracking. Cover with liquid and refrigerate 1 to 2 weeks or until desired color.

Related Recipe

Pickled Beets

Ingredients

  • Hard Boiled Eggs
  • Red Beet Pickling Liquid

Method of Preparation

Step 1

Prepare clean jars with tight fitting lids to hold the eggs and liquid.

Step 2

Cook eggs until hard boiled.

Step 3

Peel eggs and place in jar. Cover with pickling liquid. Cover and refrigerate 2 to 3 weeks to allow the color to penetrate through to the center.

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Nutritional Info

This information is per serving.

  • Calories

    75
  • Calories From Fat

    45
  • Total Fat

    5g
  • Saturated Fat

    1.5g
  • Trans Fat

    0g
  • Cholesterol

    212mg
  • Sodium

    80mg
  • Carbohydrates

    <1g
  • Dietary FIber

    0g
  • Sugar

    <1g
  • Protein

    6g
  • Serving Size:

    1 large egg