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Pickled Eggs recipe

Pickled Eggs

Pretty, purple pickled eggs are flavorful,colorful and loaded with nutritional value*.

Recipe: Pickled Eggs

1 (16-ounce) jar beets (not the pickledvariety)
1 3/4 cups white vinegar
1 cup granulated sugar
1 1/2 tablespoons whole allspice
1 (3-inch) stick cinnamon, halved
8 hard-cooked eggs, peeled

  • Drain beets, reserving juice. Set beetsaside for another use.
  • Combine beet juice, vinegar, sugar andspices in medium saucepan. Bring to a boil; stir until sugaris dissolved. Reduce heat and simmer 5 minutes.
  • Arrange eggs in 1-quart jar with tightfitting lid.
  • Pour hot mixture over eggs. Cover tightly.Allow to cool to room temperature 1 hour.
  • Refrigerate to blend flavors, at leastseveral hours or up to one week.

    Makes 8 servings.

    *Eggs are an excellent source for cholineand a good source for protein and vitamin D.

    Nutritional Information Per Serving (1egg): calories: 125; total fat: 5g; saturated fat: 2g; polyunsaturatedfat: 1g; monounsaturated fat: 2g; cholesterol: 186mg; sodium:97mg; carbohydrates: 14g ; protein: 6g; vitamin A: 271.0IU; vitaminD: 41.0IU; folate: 23.6mcg; calcium: 29.3mg; iron: .9mg; choline:125.6mg

    Recipe and photograph provided courtesyof the American Egg Board (AEB) and Egg Nutrition Center (ENC).

    Purple Pickled Eggs and Beets Recipe

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  • Comments

    1 Comment


    These sound so amazing, I love the combination of flavors, I didn t know you could pickle eggs! I would love to put you on my blog roll, I hope that is ok, you always have such great recipes. Thanks Mary Bar culture aside, two of my favorite foods are pickles and hard boiled eggs, so why not pickle the eggs? Apparently a popular way to pickle them is in beet juice, so that the egg whites turn a pretty fuchsia pink.

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