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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (153g) Recipe makes 12 servings The following items or measurements are not included below: 1 tablespoon pickling spices |
||
| Calories 120 | ||
| Calories from Fat 47 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.3g | 8% | |
| Saturated Fat 1.6g | 8% | |
| Monounsaturated Fat 2.0g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 212mg | 70% | |
| Sodium 257mg | 10% | |
| Potassium 91mg | 2% | |
| Total Carbohydrate 8.0g | 2% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 6.9g | ||
| Protein 6.5g | 12% | |
Pickled Eggs
By: wildheart
May 22, 2002
Add 1 cup beet juice if you'd like pink pickled eggs. These taste just like the eggs that general stores used to sell!
SERVES 12
Ingredients
- 12 hard-boiled eggs, peeled
- 1 large empty sterilized glass jar
- 4 cups vinegar
- 1 teaspoon salt
- 2 medium onions, chopped
- 1/3 cup sugar
- 1 tablespoon pickling spices
Directions
1
Put the peeled hardboiled eggs in the large jar.2
Boil the remaining ingredients together for 5 minutes.3
Pour over the eggs in the jar.4
Cover; leave on counter overnight.5
Keeps in refrigerator for weeks, in theory.6
In reality, if you love pickled eggs, these will disappear.
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Browse similar recipes by category
- Course > Appetizers
- Course > Lunch/Snacks > Snacks
- Course > Condiments, etc.
- Course > Side Dishes
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > European > Eastern > Russian
- Cuisine > European > Eastern > Polish
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Number of Servings
- Preparation > Presentation > Finger Food
- Dietary > Kid Pleaser
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: Victoryred Chef #457829
On Nov 20, 2009
very very good pickled eggs i too added water to the recipe and a touch more sugar the onion flavor was very good paired with the eggs this is the excellent choice for the perfect pickled egg
From: DaisyK3
On Nov 8, 2009
I added 1 cup of water to this recipe. The eggs were ready in 2 days and I am definitely going to make more. Thanks so much for the great recipe.
From: Doreen72
On Jun 20, 2002
Thank you for printing this recipe; my mother used to make these very often (they tended to disappear) and there was always a big jar of them in the refrigerator. I had lost her recipe, and have been searching for years to find one that seemed to be closest to hers. Yours is just perfect. With much gratitude. Doreen. (PS The beet juice is a great idea; mother also used to use vegetable colouring and made some red and some green for Christmas - I have done this and it made a sensation!)
From: Amiable
On Jul 28, 2005
EGGcellent! I always told my husband I didn't like pickled eggs and he has always bugged me to make them. Turns out I'm sneaking them out of the jar, too! I used a quart jar and they all fit, but I had enough "sauce" to do two jars. Yum!
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