Pickled Eggs

PickledEggs
  • Serves: 12
  • Cooking Time: 12 MINS
  • Total Calories: 148 CALS

Nutrients per serving:

  • Protein: 12g
  • Fat: 10g
  • Carbohydrate: 3g

Directions

Divide eggs between two 1 quart ( 1 L) jars fitted with lids. In a small saucepan, mix together vinegar, water, sugar, pickling spices and salt. Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes. Strain liquid through a cheesecloth, if desired, and pour half of hot vinegar mixture into each jar; cover with lid. Refrigerate at least 2 days before using. Pickled eggs will keep one month in the refrigerator.

Makes 12 pickled eggs

Preparation: 5 minutes

Cooking: 12 minutes

Standing: 2 days

Ingredients

  • 12 hard cooked eggs, peeled
  • 1 cup (250 mL) each white vinegar and water
  • 1 tbsp (15 mL) sugar
  • 2 tsp (10 mL) pickling spices
  • 1 tsp (5 mL) salt