Pickled Eggs
2013-09-24- Cuisine: European, Middel Eastern
- Course: Appetizer, Breakfast, Salad, Side Dish, Snack
- Skill Level: Easy
- Prep Time : 30m
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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
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
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.
