Pickled Eggs

  • Active Time 20m
  • Total Time 24h

6 servings

These tangy hard-boiled eggs are a snap to make. Sliced in half, the fuchsia "white" surrounding the bright yellow yolk is dazzling. Wrap some egg slices and onions in a flatbread for an impromptu snack.

Make Ahead Tip: Once removed from the pickling liquid, the eggs will keep, in an airtight container, in the refrigerator for up to 3 days.

ingredients

  • One 15-ounce can beets
  • 1 cup cider vinegar
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 2 bay leaves
  • 4 whole cloves
  • 1 medium onion, sliced into rings
  • 6 large eggs

directions

Drain the liquid from the beets into a small saucepan, reserving the beets for another use. Add the vinegar, sugar, salt, bay leaves and cloves to the pan. Bring to a boil over medium-high heat, stirring occasionally, until the sugar dissolves. Pour the pickling liquid into a large deep bowl and stir in the onions; set aside to cool for 1 hour.

Meanwhile, place the eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce the heat to low, cover and cook at the lowest simmer for 10 minutes. Pour off the hot water and run cold water over the eggs until they are completely cooled. Peel the eggs.

When the pickling liquid is cool, place the peeled eggs in a 4-cup container; pour the pickling liquid over the eggs, then spoon the onions on top. (The onions should hold the eggs under the liquid). Cover and refrigerate for 24 hours.

Remove the eggs and onions from the pickling liquid. Refrigerate in an airtight container. Serve the onions (which are also delicious on burgers) alongside the eggs, if desired.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9042

nutrition information per serving

88 calories; 5g total fat; 1g total saturated fat; 187mg cholesterol; 89mg sodium; 5g carbohydrates; 1g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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