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Pickled Eggs

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Ingredients
  Eggs 8 Medium
  Water 4 Cup (64 tbs)
  Wine vinegar 1 Cup (16 tbs) (White Wine)
  Water 1⁄2 Cup (8 tbs)
  White sugar 3⁄4 Cup (12 tbs)
  Salt 1 Teaspoon
  Peppercorns 1 Teaspoon, cracked
  White wine vinegar 1 Cup (16 tbs)
Directions

Place eggs in a saucepan, cover with cold water.
Cover the saucepan.
Bring to the boil over high heat.
Remove immediately from the heat.
Let stand 20 minutes.
Drain.
Cool and peel under cold running water.
Place eggs in a glass container.
Bring the rest of the ingredients to the boil.
Boil 1 minute.
Cool and pour over eggs.
Leave at least 2 days before eating.
Another good and simple way to pickle eggs is to drop hard-boiled eggs into the liquid left from a jar of pickled beets or icicle pickles.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Canadian
Course: 
Side Dish
Storage: 
Preserving
Interest: 
Holiday, Healthy
Ingredient: 
Egg
Preparation Time: 
25 Minutes
Servings: 
8

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4.285
Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 150 Calories from Fat 39

% Daily Value*

Total Fat 4 g6.7%

Saturated Fat 1.4 g6.8%

Trans Fat 0 g

Cholesterol 186.1 mg62%

Sodium 308.6 mg12.9%

Total Carbohydrates 20 g6.6%

Dietary Fiber 0 g

Sugars 19.1 g

Protein 6 g11.1%

Vitamin A 4.3% Vitamin C 0.5%

Calcium 2.7% Iron 6%

*Based on a 2000 Calorie diet

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Pickled Eggs Recipe