Recipes

Pink Pickled Eggs

Pink Pickled Eggs transform ordinary hard boiled eggs into a colourful appetizer. The beet juice naturally dyes the eggs a vibrant pink hue while pickling spices infuse them with tangy flavour. For best results, let the eggs marinate in the refrigerator for at least 48 hours before serving. The longer they pickle, the deeper the colour and more complex the taste becomes.
Serves 12
Prep Time 10 min
Cook Time 13 min
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Ingredients

  • 2 cups (500 mL) white vinegar
  • 2 cups (500 mL) water
  • 1 tbsp (15 mL) granulated sugar
  • 2 tsp (10 mL) pickling spice
  • ½ tsp (2.5 mL) salt
  • 1 small onion, sliced and separated into rings
  • 12 hard boiled eggs, peeled
  • 2-3 cooked beets, diced

Instructions

  • Step 1

    In a medium saucepan, combine the vinegar, water, sugar, pickling spice, salt, and onion.

  • Step 2

    Bring to a boil over high heat, stirring frequently, just until the sugar dissolves. Remove from the heat.

  • Step 3

    Place the cooked eggs and beets in a 4 cup (1 L) jar or container with a lid (e.g. a large mason jar).

  • Step 4

    Pour the hot vinegar mixture over the eggs and beets. Let it cool, then cover with the lid and refrigerate for at least 48 hours before serving.

  • Step 5

    Serve pickled eggs on their own, or use as a protein to top green salads, grain salads, or potato salads.

Paperclip IconTips

If desired, omit the beets and replace 1-1/2 cups (350 mL) of the water with beet juice. (There is about 3/4 cup (175 mL) beet juice in a 14 oz (398 mL) can of cooked beets.) This method will result in slightly paler pink eggs.

Nutrition Facts

Per serving
Calories81
Fat5 g
Saturated Fat2 g
Trans Fat0 g
Carbohydrate3 g
Fibre0 g
Sugars1 g
Protein6 g
Sodium101 mg

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