Pink Pickled Eggs
Serves
12
Prep Time
10 min
Cook Time
13 min
Print RecipeIngredients
- 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.
Tips
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 | |
|---|---|
| Calories | 81 |
| Fat | 5 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Carbohydrate | 3 g |
| Fibre | 0 g |
| Sugars | 1 g |
| Protein | 6 g |
| Sodium | 101 mg |
