- Cuisine: European, Middel Eastern
- Course: Appetizer, Breakfast, Salad, Side Dish, Snack
- Skill Level: Easy
- 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.
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.
- Hard Boiled Eggs
- Red Beet Pickling Liquid
Method of Preparation
Prepare clean jars with tight fitting lids to hold the eggs and liquid.
Cook eggs until hard boiled.
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.
This information is per serving.
Calories From Fat45
Serving Size:1 large egg